Crunchy Stir Fried Sesame Greens Recipes

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STIR-FRIED ASIAN COLLARD GREENS



Stir-Fried Asian Collard Greens image

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

1 tablespoon olive oil
2 cloves garlic, minced
1 bunch collard greens - rinsed, trimmed, and chopped
½ cup vegetable broth
1 tablespoon soy sauce
¼ teaspoon sesame oil

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

SESAME STIR-FRIED CHINESE GREENS



Sesame Stir-Fried Chinese Greens image

Provided by Ellie Krieger

Categories     side-dish

Time 13m

Yield 6 (3/4 cup) servings

Number Of Ingredients 6

2 teaspoons canola oil
2 pounds baby bok choy
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds

Steps:

  • In a wok or large frying pan heat the oil over high heat until very hot. Add the bok choy and stir-fry until they begin to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve.

Nutrition Facts : Calories 59 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 277 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 3 grams, Sugar 2 grams

TOASTED SESAME GREENS



Toasted Sesame Greens image

Make and share this Toasted Sesame Greens recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 10m

Yield 3 serving(s)

Number Of Ingredients 7

1 tablespoon toasted sesame seeds
2 teaspoons vegetable oil
2 teaspoons chopped ginger
12 ounces spinach or 12 ounces other leafy greens
1/4 cup vegetable broth
1 teaspoon sesame oil
1 teaspoon soy sauce

Steps:

  • Place a large pan over high heat until hot.
  • Add oil, swirling to coat bottom. Add ginger; cook, stirring, until fragrant, about 10 seconds.
  • Add spinach and broth; stir once, then cover.
  • Reduce heat to medium; cook, stirring once, until greens are wilted, about 2 minutes.
  • Add sesame oil, soy sauce, and sesame seeds.
  • Toss to distribute seasonings and serve.

Nutrition Facts : Calories 97.9, Fat 7.3, SaturatedFat 1, Sodium 202.3, Carbohydrate 6.3, Fiber 3.4, Sugar 0.6, Protein 4.4

STIR-FRY SESAME GREEN BEANS



Stir-Fry Sesame Green Beans image

Looking for a different treatment for garden-fresh green beans? Try this stir-fried side dish. It's nicely seasoned with fresh ginger, sesame oil and sesame seeds. -Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1 pound fresh green beans, cut into 1-inch pieces
1 tablespoon canola oil
1 cup julienned sweet red pepper
1 cup sliced fresh mushrooms
1/4 cup thinly sliced green onions
2 garlic cloves, minced
3 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1/4 cup sliced dried apricots
1 teaspoon sesame oil
2 teaspoons sesame seeds, toasted

Steps:

  • In a large nonstick skillet or wok, stir-fry beans over medium-high heat in oil for 2 minutes. Add sweet pepper and mushrooms; stir-fry 2 minutes longer. Add green onions and garlic; stir-fry for 1-2 minutes., Combine the soy sauce and ginger; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in apricots; cook and stir for 1 minute longer. Remove from the heat; stir in sesame oil and sesame seeds. Serve immediately.,

Nutrition Facts : Calories 135 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

STIR-FRIED ASIAN GREENS WITH CHILES AND GARLIC



Stir-Fried Asian Greens with Chiles and Garlic image

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

1 medium-size bunch (about 13 ounces) tender Asian greens, such as bok choi, baby bok choi, baby Shanghai choi, choi sum, baby kai lan, or water spinach
3 tablespoons peanut oil
4 cloves garlic, peeled, bruised until juicy with a flat side of knife, and coarsely chopped into 3 or 4 chunks
1/4 teaspoon salt
1 to 2 fresh red Holland chiles or other hot fresh red long chiles, such as Fresno or cayenne, stemmed and sliced on the diagonal into thin pieces (optional, but the chiles add appealing color and gentle heat; see Cook's Note, below)

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.

SMOKY STIR-FRIED GREENS



Smoky Stir-Fried Greens image

Wok hei, or the "breath of a wok," is the elusive smokiness found in restaurant-style dishes that rely on high-powered burners and a skilled hand to achieve it. To create a similar flavor at home, I rely on a hand-held blowtorch, which I use here for simple stir-fried greens. I recommend using either a butane canister with a high-output torch head or a propane canister with a trigger-start head. If you do not have a wok, a heavy cast-iron or stainless-steel skillet can be used instead.

Provided by J. Kenji López-Alt

Categories     quick, vegetables, side dish

Time 15m

Yield 2 to 3 servings

Number Of Ingredients 8

Kosher salt
12 ounces baby bok choy, choy sum or gai lan (Chinese broccoli), cut into 2-inch segments
Ice (optional)
1/2 teaspoon granulated sugar
1/2 teaspoon cornstarch
1/4 teaspoon ground white pepper
Rice bran, peanut, canola or other neutral, high-temperature frying oil
3 garlic cloves, minced

Steps:

  • Combine about 2 quarts water and 1 tablespoon kosher salt in a saucepan or wok and bring to a boil over high heat. Add vegetables and cook, stirring, until bright green and crisp-tender, about 20 seconds. Immediately drain vegetables and transfer them to an ice bath, or run under cool water until chilled. Spin vegetables dry in a salad spinner, or pat dry on a paper towel-lined sheet tray.
  • Combine sugar, cornstarch, white pepper, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Stir with a spoon until homogenous, then set aside, leaving the spoon in the bowl.
  • Using a paper towel, rub a very thin film of oil into a wok or large skillet, then set over high heat until lightly smoking. Add 1 tablespoon oil and swirl to coat. Add garlic and stir-fry until fragrant but not browned, about 10 seconds.
  • Immediately add vegetables and stir-fry for 30 seconds. Working quickly, ignite your blowtorch and, holding the flame 2 to 3 inches above the vegetables, sweep across the surface while shaking the pan, until a smoky aroma reaches your nose, about 15 seconds. (You should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables jumps and combusts.)
  • Still working quickly, stir-fry for another 30 seconds, and torch for another 15 seconds. Stir the sauce to loosen and to distribute the cornstarch that has settled at the bottom of the bowl, then pour it into the wok and stir-fry until the vegetables are coated in a glossy glaze, about 15 seconds. Transfer to a bowl and serve immediately.

STIR-FRIED BEEF AND GREENS



Stir-Fried Beef and Greens image

This easy beef stir-fry will satisfy even the pickiest of eaters. It makes for a delicious meal that comes together in no time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 10

1 1/4 pounds beef sirloin, cut into 2-inch-long slices about 1/4-inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 tablespoon fresh ginger, minced
3 stalks celery, sliced 1/2 inch thick diagonally
2 bunches watercress
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce

Steps:

  • Season 1 1/4 pounds beef sirloin, cut into 2-inch-long slices about 1/4 inch thick, with 1/4 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add beef to skillet; cook, tossing occasionally, until brown, 2 to 3 minutes. Transfer to a plate with a slotted spoon.
  • Reduce heat to medium. Add 1 tablespoon minced fresh ginger and 3 stalks celery, sliced 1/2 inch thick diagonally; cook until celery is soft, about 4 minutes.
  • Add 2 bunches watercress, trimmed and washed; toss until wilted, about 1 minute. Return beef with any juices to skillet; stir in 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce. Serve hot over rice.

CRUNCHY STIR FRIED SESAME GREENS



Crunchy Stir Fried Sesame Greens image

This is a nice accompaniment to steamed rice & fish & a good way to use any greens in your fridge. I used tamari in this recipe instead of regular soy sauce, which is good if you are not eating wheat. You can also use canola oil if you do not like using peanut oil. Please excuse the redness in the photo - that's just my camera/lighting/or me!

Provided by LilKiwiChicken

Categories     Greens

Time 17m

Yield 3 serving(s)

Number Of Ingredients 10

3 garlic cloves, crushed
1 tablespoon ginger, finely grated
1 tablespoon peanut oil
1 large leek, cut in half & chopped into 1/2 inch thick slices
1 bunch baby bok choy, stems removed from the leaves
12 Brussels sprouts, cut into quarters
1 tablespoon oyster sauce
3 tablespoons light soy sauce
2 tablespoons sesame oil
2 tablespoons sesame seeds, lightly toasted

Steps:

  • Chop the stems of the bok choy into slices (about 1 inch thick).
  • Heat a large frying pan/wok on high heat.
  • Add the peanut oil, then the ginger & garlic. Stir fry for 1 minute.
  • Add the chopped sprouts & leeks, stir fry for 3 minutes.
  • Add the bok choy stems, fry for 2 minutes.
  • Add the sesame oil, oyster & soy sauces, then add the bok choy leaves. Stir fry for 1 minute.
  • Remove from the heat & toss through the sesame seeds.
  • Serve with steamed rice.
  • This is also a nice with fish/chicken.

Nutrition Facts : Calories 228.5, Fat 17.2, SaturatedFat 2.6, Sodium 1203.3, Carbohydrate 15.8, Fiber 4, Sugar 3.2, Protein 6.2

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