I’m no longer following the recipe I found *at all*, so I am posting
what I actually am making for dinner.
2 tablespoons red wine vinegar
2 tablespoons brown sugar
3 teaspoons Soy sauce
2 tablespoons water
3 teaspoons dried minced garlic
3 teaspoons dried powdered ginger Wash and chop 1 bunch (1#?) chinese greens into bite-sized pieces (~
1″ strips, .5″ stem pieces) Chop 2 onions into 1 cm half-rings. (yes,
I’m mixing units) Melt 1 tbsp butter (or other oil—last time we used peanut, but the
leftovers ended up a little weird-tasting) in a large saucepan. Cook
2 cups rice, stirring constantly, until the kernels are slightly
toasted (~ 3-5 minutes) and then add 4 cups of water. (Don’t burn your
hand, it will spit a little) Bring back to a boil and cover. Cook 18
minutes or until the water is all gone, then turn off the heat, put a
folded towel over the pot and put the lid over that. Let sit 10
minutes. Heat 1-2 tbsp of peanut or vegetable oil in a wok or large saut?? pan.
Cook the onion until slightly soft (5m), then add the greens.
Cook until the greens are wilted (2m) and add the sauce. Add the
cooked, drained protein of your choice (in this case, we’re trying out
non-chicken chicken strips. Last time it was defrosted frozen shrimp,
which I warmed/finished defrosting in the pan before doing the oil and
then put aside to add in this step)
Cook another few minutes, then serve over rice.