on TAIPEI Kil'n time in Taipei - Community Services Center
on TAIPEI Kil'n time in Taipei - Community Services Center
on TAIPEI Kil'n time in Taipei - Community Services Center
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<strong>Center</strong> Courses<br />
June 2010<br />
To sign up, please call The <strong>Center</strong> at 2836-8134 or 2838-4947.<br />
Here for the summer? Why not learn Ch<strong>in</strong>ese?<br />
survivaL ch<strong>in</strong>ese >><br />
suMMeR suRvIvaL CHInese 1<br />
M<strong>on</strong>days & Wednesdays<br />
Beg<strong>in</strong>s June 14th<br />
9 am – 10:20 am<br />
NT$4900<br />
14 sessi<strong>on</strong>s @ The <strong>Center</strong><br />
Gloria Gwo<br />
suMMeR suRvIvaL CHInese 2<br />
M<strong>on</strong>days & Wednesdays<br />
Beg<strong>in</strong>s June 14th<br />
10:30 am – 11:50 am<br />
NT$4900<br />
14 sessi<strong>on</strong>s @ The <strong>Center</strong><br />
Gloria Gwo<br />
A DIVISION OF<br />
C<strong>on</strong>tact:<br />
Jenny Wang<br />
Robert Liu<br />
Danny Shih<br />
Tel: 02-2836-1000<br />
Fax: 02-2831-9942<br />
E-mail: <strong>in</strong>fo@alliedpickfords.com.tw<br />
INTERNATIONAL<br />
HOW TO STIR-FRY LEAFY GREENS<br />
(c<strong>on</strong>t<strong>in</strong>ued from the May 2010 issue)<br />
TExT & IMAGES: IVY CHEN<br />
2-1 2-2 3-1<br />
3-2<br />
2-3 2-4 3-3<br />
3-4<br />
STIR-FRIED WATER SPINACH 炒 空 心 菜<br />
[tang k<strong>on</strong>gx<strong>in</strong> cai] or other leafy greens<br />
BLANCHED SWEET POTATO LEAVES 地 瓜 葉<br />
[tang digua ye] with dress<strong>in</strong>g<br />
Ingredients: <strong>on</strong>e bunch of water sp<strong>in</strong>ach<br />
Seas<strong>on</strong><strong>in</strong>g: 1T of sliced garlic; p<strong>in</strong>ch of salt<br />
Directi<strong>on</strong>s:<br />
1. Wash and chop the roots and lower stems (about 6 cm) off water<br />
sp<strong>in</strong>ach and discard. Chop the rema<strong>in</strong>der <strong>in</strong>to 5 cm secti<strong>on</strong>s (fig.<br />
2-1).<br />
2. Heat 2T oil <strong>in</strong> a wok over medium heat; add garlic and sauté<br />
until slightly browned. Add vegetable stems and toss with<br />
chopsticks for 4 sec<strong>on</strong>ds (fig. 2-2). Add the rest of the leaves and<br />
splash 2~3T warm water around the sides of the wok to create<br />
steam; keep toss<strong>in</strong>g for about 5~8 sec<strong>on</strong>ds (fig. 2-3). Seas<strong>on</strong><br />
with salt (fig. 2-4), toss well and serve. The cook<strong>in</strong>g <strong>time</strong> for<br />
these k<strong>in</strong>ds of leafy greens should be around 40 sec<strong>on</strong>ds, or at<br />
the most, <strong>on</strong>e m<strong>in</strong>ute.<br />
Ingredients: 150g of sweet potato leaves<br />
Seas<strong>on</strong><strong>in</strong>g: 1T soy sauce paste; 1t chopped garlic; 1t sesame oil<br />
Directi<strong>on</strong>s:<br />
1. Pick leaves with stems attached to the thick v<strong>in</strong>e stem, discard<br />
the v<strong>in</strong>e stems (fig. 3-1). Wash leaves and dra<strong>in</strong>.<br />
2. Br<strong>in</strong>g a pot of water to boil, add sweet potato leaves and cook<br />
for 3~5 m<strong>in</strong>utes over high heat (fig. 3-2, 3-3).<br />
3. Dra<strong>in</strong> and arrange <strong>on</strong> a serv<strong>in</strong>g plate. Add the seas<strong>on</strong><strong>in</strong>g and<br />
toss well; serve (fig. 3-4).<br />
30 june 2010