International Recipes

Chinese Greens, Thai Style

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  • 1 pound Chinese leafy greens (gai laan or jie lan)
  • 1 tablespoon salt
  • 1 tablespoon vegetable or peanut oil
  • 1 tablespoon minced garlic
  • 1 tablespoon fermented soybean paste (dao jiao)
  • 1 tablespoon Thai fish sauce
  • 1/2 cup water


  1. Wash the greens thoroughly in cold water. Cut off and discard any discolored leaves. Slice any thick stems lengthwise in half.
  2. Bring a large pot of water to a rolling boil and add the salt.
  3. Toss in the greens, bring back to a boil, and boil for a minute, then drain and set aside.
  4. Heat a large wok over high heat.
  5. Add the oil and swirl to coat the wok.
  6. Toss in the garlic and stir-fry for 30 seconds, then toss in the greens.
  7. Stir- fry vigorously for about 1 1/2 minutes, then add the soybean paste and fish sauce. Stir-fry for another 30 seconds, then add the water, bring to a boil, and cover. Cook for about 2 minutes, then remove the lid. The greens should be tender and still bright green.
  8. Turn out onto a plate and serve hot or at room temperature.

Serves 4 to 6 as part of a rice meal