General Discussion


cooking asian greens


General Discussion 7

cooking asian greens

SFnewbie | Apr 4, 2002 01:09 AM

I find that whenever I cook Asian greens (especially Napa cabbage, or pea sprouts), they exude a huge amount of liquid even after cooking, watering down whatever sauces and seasonings I cooked the greens in. How are Asian greens supposed to be cooked? Why don't the greens in Chinese restaurants end up sitting in a pool of water by the end of the meal like mine do?

Want to stay up to date with this post?

Recommended From Chowhound