STIR-FRIED ASIAN COLLARD GREENS
This stir-fried, Asian-inspired, fast and easy way to prepare collard greens doesn't have the 'slimy' factor in long-cooked versions, making it a hit with my picky family!
Provided by runnerk
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oil in a large pan over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add collards and toss to lightly coat with oil. Pour in broth and soy sauce. Cover, reduce heat, and steam until tender, turning every few minutes, 7 to 8 minutes total. Remove from heat, drizzle with sesame oil, and serve.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 5.4 g, Fat 4 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 297.3 mg, Sugar 0.8 g
ASIAN-INSPIRED MUSTARD GREENS
I don't know what it is about this combination of flavors, but I could eat these every day. Even though it contains the right ingredients in the right proportions for a teriyaki sauce, which is what I was aiming for originally, to describe the flavor as such would be inaccurate. I'm usually perfectly happy with this and a bowl of rice as a meal in itself, but when I'm forced to share, it pairs well with roasted chicken or just about any kind of pork.
Provided by trepto
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
- Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
- Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.
Nutrition Facts : Calories 54.2 calories, Carbohydrate 6.3 g, Fat 2.5 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 247.3 mg, Sugar 1.2 g
ASIAN GREENS
Serve this classic side dish as part of a Chinese meal using Asian green vegetables such as pak choi, choy sum or tatsoi
Provided by Elena Silcock
Categories Side dish, Vegetable
Time 25m
Number Of Ingredients 3
Steps:
- Whisk the oil and oyster sauce with 1 tbsp water in a saucepan. Cook for 2-3 mins until glossy, then set aside.
- Bring a large pan of salted water to the boil. Add the greens, turn down the heat and cook for 2 mins, or until just wilted, then drain.
- To serve: cut any large bulbs in half and put on a plate. Drizzle the sauce over and serve immediately.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.9 milligram of sodium
SAUTEED ASIAN GREENS
Make and share this Sauteed Asian Greens recipe from Food.com.
Provided by ratherbeswimmin
Categories Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- 1 lb. Chinese mustard greens (or bok choy or choy sum).
- 2 t. Asian sesame oil.
- 1 clove garlic, minced.
- 1-2 t. soy sauce.
Nutrition Facts : Calories 51.4, Fat 2.5, SaturatedFat 0.3, Sodium 112.3, Carbohydrate 5.9, Fiber 3.8, Sugar 1.9, Protein 3.3
STIR-FRIED ASIAN GREENS WITH CHILES AND GARLIC
Provided by James Oseland
Categories Garlic Leafy Green Side Stir-Fry Vegetarian Dinner Lunch Hot Pepper Bok Choy Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 1. Carefully inspect the greens, discarding or trimming off any spoiled stems or leaves. Trim the bottom ends off and discard. Wash the greens in several changes of the coldest possible water; tepid water might cause them to wilt, and you want them to stay as alert and perky as possible before being cooked. (Note: Because bok choi and baby bok choi tend to have pockets full of sand in the nooks where the leaves meet the center stem, be certain to pull the leaves back slightly away from the stem when you're cleaning them. There are few things worse than a mouthful of sand when you want a mouthful of greens.)
- 2. Cut the cleaned greens into pieces 2-1/2 to 3 inches long. If any of the stems are particularly wide - say, more than 1 inch - or are tough or sinewy-looking, cut them in half lengthwise. If you're using baby bok choi or baby Shanghai choi, you can either leave the heads whole or cut them in half lengthwise - it's up to you. Spin the greens dry in a salad dryer or set them aside to air-dry on a kitchen towel or paper towels; they needn't be bone dry - a little dampness won't matter.
- 3. In a wok, 12-inch skillet, Dutch oven, or soup pot (any pot large and wide enough to comfortably hold the greens will do), heat the oil over medium-high heat. When it's hot but not smoking - it should appear shimmery - add the garlic, the salt, and, if using, the chiles. Sauté, stirring until the garlic just begins to lose its rawness, about 1 minute. (Try not to let the garlic turn golden or golden brown, which would give this dish an inappropriate roasted taste.)
- 4. Add the greens. Raise the heat slightly and immediately begin to vigorously stir-fry the greens around the pot. Continue to vigorously stir-fry the greens until they just begin to go limp but the leaves remain a spring-green color and the stems are still crunchy-crisp, 3 to 4 minutes, depending on the type of greens. Taste for salt, adding only a pinch more if necessary (a little salt goes a long way with greens).
- 5. Transfer the cooked greens to a large serving platter and serve promptly. Be careful not to pile the greens in a small bowl; since the greens will continue to cook for a minute or two after they're removed from the heat, a serving bowl that crowds them may cause them to overcook and become mushy.
ASIAN-STYLE GREEN BEANS
These Asian-style green beans are a tasty addition to any meal. The flavors of sesame oil and soy sauce work so well together! -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium-high heat. Add green beans; cook and stir until heated through. Add garlic; cook 1 minute longer. Stir in soy sauce and sugar until sugar is dissolved. If desired, sprinkle with sesame seeds.
Nutrition Facts :
HOISIN SAUTéED GREEN BEANS
Quick, flavorful, and simple green bean side dish that pairs nicely with any Asian-inspired meal.
Provided by Soup Loving Nicole
Categories Green Bean Side Dishes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk hoisin sauce, soy sauce, sesame oil, and garlic together in a bowl. Set aside.
- Bring about 4 cups water to a boil in a large deep skillet. Add green beans and boil for 3 minutes. Drain green beans and run under cold water for 1 minute.
- Bring hoisin mixture to a simmer in the same skillet over medium-high heat. Add green beans.
- Saute until desired doneness, about 5 minutes.
Nutrition Facts : Calories 55.3 calories, Carbohydrate 7.3 g, Cholesterol 0.2 mg, Fat 2.7 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.4 g, Sodium 325.9 mg
GRILLED TOFU AND SAUTEED ASIAN GREENS
Categories Ginger Leafy Green Sauté Vegetarian Quick & Easy Tofu Spinach Grill/Barbecue Healthy Vegan Sesame Soy Sauce Gourmet
Yield Makes 2 main-course servings
Number Of Ingredients 9
Steps:
- Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels. Weight with a shallow baking pan or baking sheet and let stand 2 minutes. Repeat weighting with dry paper towels 2 more times.
- Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, Tabasco, and 1 tablespoon vegetable oil in a glass pie plate. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, 8 minutes total.
- Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking. Lift tofu from marinade with a slotted spatula (reserve marinade) and grill, turning over once carefully with spatula, until grill marks appear and tofu is heated through, 4 to 6 minutes total.
- While tofu grills, heat remaining teaspoon vegetable oil in a 12-inch skillet over moderately high heat until hot but not smoking, then sauté greens, tossing with tongs, until beginning to wilt. Add reserved marinade and sauté, tossing, until greens are just wilted, about 1 minute. Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates.
- Serve greens with tofu slices.
ASIAN-STYLE SAUTEED GREENS
Complements any Asian inspired main dish. You could even saute up some firm tofu and toss in some cooked buckwheat noodles and make it a main dish all on it's own.
Provided by MixnVixn
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the bases off the bok-choy, separating the leaves but keeping plenty of the stalk on each leaf. Wash and dry the leaves and cut into 2-inch pieces. Remove the stems from the mushrooms and slice them. Wash and dry edamame and bean sprouts.
- Stir-fry or saute the mushrooms in a wok or large pan over med-high heat in the oils and add a bit of salt. Cook the mushrooms until they give up some juices and reabsorb it. Add the garlic and ginger and saute for 1 minute. Add the bok-choy and edamame. Cook just until bok-choy is wilted.
- Combine the soy sauce, vinegar, and corn starch in a small bowl or cup. Add this mixture to the greens and cook for approximately to minutes or until the greens are nicely glazed. Toss in bean sprouts at the last minute.
- Serve hot.
Nutrition Facts : Calories 201.4, Fat 12.7, SaturatedFat 1.9, Sodium 432.1, Carbohydrate 14.2, Fiber 4.8, Sugar 2.2, Protein 11.2
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