Saveur

Garlicky You Cai Greens

Sichuan is known as “the Land Of plenty” for its fertile soil and agricultural diversity.

SERVES 4

Total: 15 min.

is the Mandarin name for a leafy,. Stir-fry it quickly in a smoking-hot wok so it retains some of its crunch. The purple variety is pictured here, but green you cai is easier to come by in U.S. markets. Choose thinner-stemmed greens, and peel any thick stems before cooking.

You're reading a preview, sign up to read more.

More from Saveur

Saveur6 min read
Stacked in Your Favor
PARATHAS ARE THE STUFF of my carb-filled dreams. The soft, layered Indian breads were a staple of my childhood in Dallas—most commonly stuffed with spiced, mashed potatoes and made by my Aunt Rachna. I remember sitting at her kitchen table, mesmerize
Saveur8 min readFood & Wine
The Last Lebanese Steakhouse In Tulsa
“They didn’t tout it as Lebanese,” remembers Davidson, who is now the owner of Oklahoma Joe’s BBQ. “We didn’t even know where Lebanon was. But if you wanted to have a great rib-eye, that’s where you went.” Just one of these restaurants remains within
Saveur2 min read
The Booza Boom
THE POUNDING OF BOOZA is a spectacle worth lining up for. Though the word means “ice cream” in Levantine Arabic, today it mostly refers to the Syrian version, a combination of milk with sahlab or salep (a starchy orchid-root flour) and mastic gum (a