Why they're all ripoffs of Cook's Illustrated.

Or, why I post no Chinese recipes.

The Cook's recipes are by far the clearest and easiest to use. Because things are spelled out so well, it's easy to see where you can substitute different ingredients, even if it's not called for.

I don't make stuffed tomatoes or cookies every day, you know. But you would be disappointed with my recipes for Chinese dishes. Case in point:

Braised Chinese Mustard Greens

1 bag Chinese mustard greens (gai choy) (1 bag is the minimum unit they'll sell me)
1 piece (not the entire thing, but enough so the cashier doesn't think you're cheap) ginger, peeled and sliced (Or chunked. The point is no mincing and no paper-thin slices.)
water to cover bottom of pot
dash salt

1. Trim and wash the mustard greens.
2. Find a pot big enough for the greens. Cover the bottom with water and add the salt and ginger. Boil the water.
3. Turn the heat down to medium. Add the greens and cover. Cook until done.

I mean really, there's not much to it.