Dinner in 35 minutes: Sticky barbecued pork with Asian greens
This recipe provides a sneak peek at the upcoming cookbook from Donna Hay, the Australian author who continues to set the pace for modern food photography and straightforward recipes. Where a typical glazed entree might be paired with an unadorned side dish, Hay tosses choy sum in a separate sauce of slivered garlic plus oyster and soy sauces — and it works.
You could do this in a grill pan on the stove top, too, as long as you have good ventilation or a big kitchen window. You'll need an instant-read thermometer for the meat.
Choy sum are tender Asian greens that offer more stem than leaf, and the stems are what you're eating here. The vegetable is available at Asian supermarkets, where it is sometimes sold as yu choy sum. Broccoli raab makes a fine substitute.