Sauteed Asian Greens Recipes

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.

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.

STEAMED ASIAN GREENS WITH HONEY SOY SESAME DRESSING

Steps:

• Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until they are just tender. Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.

STIR-FRIED ASIAN GREENS WITH CHILES AND GARLIC

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 SAUTEED GREENS

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.

ASIAN GREENS

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.

ASIAN GREENS WITH CHICKEN

Steps:

• Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.
• Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.
• Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
• Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.

GRILLED TOFU AND SAUTEED ASIAN GREENS

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 GREEN BEANS

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.

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.