Steamed Asian Greens

Preparation info
  • Serves


    • Difficulty


Appears in

By David Tanis

Published 2013

  • About

On menus in Chinese restaurants, there’s always an item on the English side called “Green Vegetable.” When I see plates sailing by to other tables piled with the most brilliant greens, I can’t help but order some. In fact, I am always heading to Chinatown to buy them for cooking at home. I admire the merchants, usually female, who take such great pride in their trade. They make such beautifully displayed rows of colorful greens, like Chinese morning glory (water spinach), tiny bok choy, and