Recipes and food from a Hapa household

i haven’t published any asian recipes recently b/c i don’t usually measure when i cook asian food.  but i thought i’d post a “recipe” (and i use the term loosely) for how i cook vegetables at home.  it’s pretty easy and works will most green vegetables.

oil
garlic, smashed and peeled
salt
green vegetable* (bok choy, chinese broccoli, broccoli, cabbage, napa cabbage, etc.), washed
water

1. heat the oil in a pan, i usually use a wok or a saucier pan, on medium.  add the garlic into the pan.
2. just before the garlic begins to brown, add the vegetable.  cook for a few minutes.  add enough water to the pan so it just covers the bottom of the pan.  season with salt.  cook to desired tenderness.

*  if you have a vegetable that has a stem and leaf portion (i.e. bok choy, chinese broccoli), separate the stem and leaf portion.  add the stem portion to the pan first and cook for a few minutes before adding the leaf portions.  the stems usually take longer to cook than the leaves.