An Easy Chinese Greens Recipes
AN EASY CHINESE GREENS RECIPE
Introducing a super-fast and easy Chinese greens recipe that helps you prepare many types of green leafy vegetables. All you need is four ingredients and 10 minutes to serve a delicious and healthy side dish with your Chinese dinner. {Vegan, Gluten-Free Adaptable}You can use tamari to replace light soy sauce to make this dish gluten-free.
Provided by Maggie Zhu
Categories Side
Time 15m
Number Of Ingredients 5
Steps:
- Bring a medium pot of water to a boil. Add a pinch of salt and several drops of vegetable oil so that the blanched vegetables will look greener (optional), stir to mix well.
- Add the vegetables. Blanch until just cooked through and still crisp. It takes 1 minute or so to cook tender vegetables such as spinach, baby bok choy, yu choy, chard, and choy sum. It takes 2 to 3 minutes for Chinese broccoli, broccoli, and broccolini.
- Once the vegetables are done, immediately rinse them with cold tap water to stop cooking. Stop once the vegetables have cooled to a warm temperature and not completely cold. Drain, gently squeezing out as much water as you can, then set aside in a strainer to dry further. If you plan to serve them immediately, you can use paper towels to pat the vegetables dry.
- When you're ready to serve, plate the blanched vegetables with minimal overlapping. (*Footnote 2)
- Heat the oil in a small saucepan or skillet over medium-high heat until hot. Add the garlic, stirring constantly until the edges of the garlic turns golden (*Footnote 3). Then immediately pour the hot oil with the garlic over the plated vegetables.
- Drizzle soy sauce on top of vegetables and serve immediately as a side dish.
Nutrition Facts : ServingSize 1 serving, Calories 76 kcal, Carbohydrate 2.9 g, Protein 1.6 g, Fat 6.9 g, SaturatedFat 1.2 g, Sodium 275 mg, Fiber 0.8 g, Sugar 1 g
CHINESE BEEF AND GREENS
Very quick and easy meal. Adapt to any meat or veggie you like--no long list of ingredients required.
Provided by bevs kitchen
Categories One Dish Meal
Time 30m
Yield 2 meals, 2 serving(s)
Number Of Ingredients 7
Steps:
- Stir together cornflour, soya, chili and stock.
- Marinate meat in this. Time not important--anything from 15 minutes to overnight if desired.
- Fry 1 chopped onion in a little oil until soft.
- Add spring greens rolled together and chopped into ribbons (bok choy could easily be used). (Ingredient list would not accept spring greens--must be a UK veggie).
- Stir until soft.
- Add meat and stock marinade.
- Simmer until meat is cooked and the sauce is glossy and thickened.
- A little water may be used to thin out stock if desired.
- Any meat or veggie can be used to create your own version of this easy recipe.
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UNIVERSAL CHINESE GREENS: PART 1 - STIR-FRYING - DIVERSIVORE
From diversivore.com
4.8/5 (8)Total Time 10 minsCategory Main Course, Side DishCalories 58 per serving
- Wash and thoroughly dry the greens. If you're using choy sum, you can leave the stems whole or cut them into more manageable bites. If you're using a larger/tougher green like gai lan, slice the stems into relatively thin pieces to ensure that they cook evenly.
- Heat a wok over very high heat (as hot as you can manage) for about 30 seconds. Add the peanut oil and swirl to cover the bottom of the pan. Heat until the wisps of smoke begin to appear at the edges of the oil.
- Add the ginger and garlic to the wok and stir-fry for about 30 seconds, or until the garlic is golden but not brown. Add the choy sum and stir-fry until the leaves are wilted and the stems softened; about 2 minutes. Try to make sure that the vegetables don't mound in the center of the wok, as this will prevent them from cooking evenly. Instead, you want to keep them as spread out as possible.
CHINESE GREENS RECIPE | HOW TO COOK GREENS ASIAN STYLE
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- Wash the greens thoroughly, shake off excess moisture and cut out the stems. Shred the leaves coarsely with a sharp knife.
- Heat the oil in a wok or large skillet. Add the garlic, mushrooms, red peppers and onions. Cook until the onion is slightly soft, then add the greens. Cook over medium heat, stirring occasionally, until the greens are wilted. Add the honey and soy sauce, cover and cook over low heat until the greens are tender, about 10 minutes for mustard or turnip greens, about 5 minutes for other greens.
RESTAURANT-STYLE CHINESE GREENS WITH OYSTER SAUCE
From rasamalaysia.com
Reviews 25Calories 18 per servingCategory Chinese Recipes
- Prepare the garlic oil first by heating up your wok and stir fry the minced garlic until they turn light brown. Dish out and set aside.
- Heat up a pot of water and bring it to boil. Add two small drops of cooking oil into the water. Drop your vegetables into the boiling water and quickly blanch them for about 20-30 seconds (depends on the quantity). As soon as they turn slightly wilted, transfer them out and drain the excess water off the vegetables. Arrange the vegetables on a plate.
- In a wok, heat up the cooking oil, and then add the oyster sauce, water, sugar, and white pepper powder. As soon as the sauce heats up and blends well, transfer and drench it over the blanced vegetables. Top the vegetables with the garlic oil and serve immediately.
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