on TAIPEI Kil'n time in Taipei - Community Services Center

Center Courses
June 2010
To sign up, please call The Center at 2836-8134 or 2838-4947.
Here for the summer? Why not learn Chinese?
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suMMeR suRvIvaL CHInese 1
Mondays & Wednesdays
Begins June 14th
9 am – 10:20 am
NT$4900
14 sessions @ The Center
Gloria Gwo
suMMeR suRvIvaL CHInese 2
Mondays & Wednesdays
Begins June 14th
10:30 am – 11:50 am
NT$4900
14 sessions @ The Center
Gloria Gwo
A DIVISION OF
Contact:
Jenny Wang
Robert Liu
Danny Shih
Tel: 02-2836-1000
Fax: 02-2831-9942
E-mail: info@alliedpickfords.com.tw
INTERNATIONAL
HOW TO STIR-FRY LEAFY GREENS
(continued from the May 2010 issue)
TExT & IMAGES: IVY CHEN
2-1 2-2 3-1
3-2
2-3 2-4 3-3
3-4
STIR-FRIED WATER SPINACH 炒 空 心 菜
[tang kongxin cai] or other leafy greens
BLANCHED SWEET POTATO LEAVES 地 瓜 葉
[tang digua ye] with dressing
Ingredients: one bunch of water spinach
Seasoning: 1T of sliced garlic; pinch of salt
Directions:
1. Wash and chop the roots and lower stems (about 6 cm) off water
spinach and discard. Chop the remainder into 5 cm sections (fig.
2-1).
2. Heat 2T oil in a wok over medium heat; add garlic and sauté
until slightly browned. Add vegetable stems and toss with
chopsticks for 4 seconds (fig. 2-2). Add the rest of the leaves and
splash 2~3T warm water around the sides of the wok to create
steam; keep tossing for about 5~8 seconds (fig. 2-3). Season
with salt (fig. 2-4), toss well and serve. The cooking time for
these kinds of leafy greens should be around 40 seconds, or at
the most, one minute.
Ingredients: 150g of sweet potato leaves
Seasoning: 1T soy sauce paste; 1t chopped garlic; 1t sesame oil
Directions:
1. Pick leaves with stems attached to the thick vine stem, discard
the vine stems (fig. 3-1). Wash leaves and drain.
2. Bring a pot of water to boil, add sweet potato leaves and cook
for 3~5 minutes over high heat (fig. 3-2, 3-3).
3. Drain and arrange on a serving plate. Add the seasoning and
toss well; serve (fig. 3-4).
30 june 2010