Advertisement
Sautéed Greens
Bai Gup Kao
Preparation info
4
Servings- Difficulty
Easy
Appears in
Published 1981
In Thailand, pak bung, an aquatic water creeper resembling spinach, is often used for this side dish, as are young leaves freshly picked from trees and shrubs. We can use fresh greens from the produce department. (Turnip greens, mustard greens, spinach, lettuce, etc.)
Ingredients
| vegetable oil | |
Method
In a wok, heat the oil and fry the garlic briefly until barely gold. Add the chicken or crab pieces and stir-fry until warmed through. Add all the greens at once. The oil should be hot enough that there will be a resounding hiss of steam as the wet leaves are introduced. Turn the greens over once or twice so that they are coated with the oil, chicken and garlic and begin to reduce in volume. Sp