Spinach Chow Choy Recipe and Guy Lon Recipe with Sautéed Broccoli

Gather all the ingredients before you begin. The method is so fast that there is no time to stop and search for a missing ingredient. Foods that have the same cooking time can, of course, be placed in one container, but all others must be separated. Cut everything you are going to cut, measure the seasonings and mix everything you need to mix. Most of this can be done ahead of time, and separate little stacks of food can be kept ready in the fridge.

The basic recipe for ch’ao in a previous chapter gave you the general principles. The ones that follow show some special ways to transform familiar vegetables into gourmet dishes and some seasonings for meat that are both surprising and delicious. They also show the usefulness of the sauté method for “stretching” a supply of meat. With the addition of rice (or bread), these dishes will serve 4-5 people to spare.

SPINACH (CHOW BOR CHOY)

The wrinkled leaves shed moisture and chlorophyll as a source, so spinach cooked quickly in this way without water is sauteed in its own green juices. Here’s a vegetable you won’t have to bribe, bully, or trick kids into eating. The tender translucent sheets, surrounded by green and floating in the abundant juices of the vegetable, make a sensational dish.

For a more subtle flavor to the zucchini, add a couple of slices of ginger to sizzle with the garlic, removing along with that other good-tasting envoy.

1 pound fresh spinach (or 10 ounces frozen, thawed and drained)

1 clove garlic, crushed

Salt to taste

1/4 teaspoon of monosodium glutamate

1/2 teaspoon sugar

1/4 tablespoon peanut oil

Clean the fresh spinach, cut off the thick ends of the stems and keep the small leaves whole. Break large leaves into 2 1/2-inch pieces. Pound the garlic with the flat side of the blade. Mix the salt, monosodium glutamate and sugar. Heat the oil, add the garlic and cook past the sizzling point. Add spinach and sauté until just wilted. Remove the garlic. Add the salt mixture and sauté for another minute or two. (Do not cover spinach or other leafy vegetables.) Serve with your most magnificent meat dish. For 4 people.

SAUTEED BROCCOLI (GUY LON)

Broccoli cooked this way should be a separate dish, it is that good! For 4 people.

2 medium dried mushrooms cup cooked Smith field ham

1 bamboo shoot, sliced

1 medium bunch of fresh broccoli

1/4 teaspoon sugar

1/4 teaspoon of monosodium glutamate

2 tablespoons of peanut oil

2 tablespoons of chicken essence or preserves

Soak mushrooms in hot water for 15 minutes. Slice the ham the same size as the bamboo shoot. Wash the broccoli. Peel the large stem to remove the stringy outer skin, then cut into slices. Break the flowers into small pieces and cut the small peeled stems into 1/2-inch slices. Slice the mushrooms the same size as the broccoli, reserving the stems and liquid for later use in soups or stews. Mix the sugar and monosodium glutamate.

Heat the oil, put the sliced ​​broccoli stem and sauté for a couple of minutes. Add remaining broccoli and other vegetables; fry for another minute. Add the chicken essence, cover the pan and cook for about 3 more minutes. Just before serving, add the sliced ​​ham and sugar mixture. Stir well; serve hot.