You know how vegetables are always so much sweeter in Chinese restaurants? Sweet and crisp.
Crispiness aside, the sweetness aspect is a trick. Apparently they use ginger to sweeten the vegetable. Don’t ask me how that works, but it does.
Supposedly it’s because the ginger soaks up the “toxins” and other baddies, so the vege loses its bitterness. And you aren’t allowed to eat the ginger afterwards. You should discard it. It’s very bad for you. Tsk tsk.
Well, this all sounds very (NOT) scientific to me. But it does work, so what can I say. If you know why this works I’d love to hear about it.
In the mean time I’m going to continue enjoying the easiest vege ever.
Sweet and Crispy Chinese Vegetables – choose your sauce!
Source: one of my aunties told me
A bunch of leafy vegetables
4 slices of ginger – no need to peel it, just wash it well
3-5 cloves garlic, crushed
A splash of sauce of your choice – fish, soya, oyster, anything really
A dash of white pepper, if you like
- Get some water in a pot. Drop in 2 slices of ginger and bring everything up to a boil.
- Blanch your vege, and then cool it in a bowl of cold water to stop the cooking.
- Fry the remaining 2 slices of ginger in a little oil. Add the garlic and keep going until it gets fragrant, but not too brown.
- Add the vege and sauce of your choice, and give it a couple of quick stirs. Remove from heat immediately. Add the pepper if you want to.