Sauteed Asian Greens Recipes

AN EASY CHINESE GREENS RECIPE

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.

STIR-FRIED CHINESE MUSTARD GREENS (XUELIHONG)

Steps:

• Heat the oil oil in a wok over medium heat. Add the garlic and chili peppers and cook for about a minute, being sure to avoid burning the garlic.
• Now add the mustard greens, turning the heat up to the highest setting. Add the sugar, sesame oil, and salt (and organic chicken bouillon if using). Stir and mix everything well.
• Cover the lid, and let it cook for about 45 seconds to a minute. Now uncover, stirring the greens one more time. Plate and serve immediately!

SAUTEED ASIAN GREENS

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.

STIR-FRIED CHINESE GREENS WITH GINGER, OYSTER AND SOY SAUCE

Steps:

• Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well.
• Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately.

STIR-FRIED ASIAN COLLARD GREENS

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.