This is a simple recipe that requires using Ham Stock Number 2 (see recipe). It is a nice dish to accompany things, especially ham steak cooked in orange juice and hoisin with shiitakes. There is no ham in the dish, other than what was used to infuse the stock.
INGREDIENTS:
3-4 heads mei quin, cut through the stem into halves, or quarters for larger ones Neutral flavored oil as needed ½ tablespoon cornstarch ½ tablespoon water 1 cup Ham Stock Number 2 or as neededMETHOD:
Mix together the cornstarch and water to form a slurry. Set aside next to the stove.
Heat a large sauté pan with a tight fitting lid over medium-high heat.
When the pan is hot, film it with oil and heat that. Add the mei quin, tossing to coat with oil. Cook to lightly color the mei quin on the cut surfaces.
Add the stock and cover the pan. Cook for just long enough to cook the greens through and have them turn a bright jade color. Push to the side of the pan and pour the slurry into the liquid in the pan. If there isn’t any add enough to yield a half-cup. Heat the slurry to boiling; it will thicken as it comes to a boil. Once it is thick enough to lightly coat a spoon, toss the mei quin in the sauce and serve.
Serves: 4
Source: Chef Andrew E Cohen
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