We certainly miss the assortment of green vegetables that we used to cook and eat in Taiwan. We’ve tried to find some here, but it just isn’t as good. Greens used to be a major part of our diet, I suspect our health has suffered in their absence.
In the endless debates on the Internet over what the best Taiwanese food is, nobody ever mentions greens, but they should
But luckily we have greens. You can have your bubble tea and twice-cooked pork and Ding Tai Fung. They can’t touch Taiwan’s best dish: a perfectly cooked plate of leafy greens stir-fried with garlic and served bright and crispy by boss auntie, who is already ignoring you to move on to the next customer.