- 3/4 pound greens, such as baby bok choy or yu choy, trimmed
- 1 tablespoon vegetable oil
- 2 medium cloves garlic, finely minced
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- Steamed rice, for serving
I love how quickly this dish comes together and how flexible it is. For the Chinese New Year feast, it's important to have a balance of dishes, as well as a mix of flavors and textures. Having plenty of stir-fried vegetables is key. Lettuce is symbolic of prosperity, so you can substitute a hearty green leaf lettuce for the baby bok choy in this recipe to ensure good fortune for the year.
Technique tip: Be sure you preheat the wok to ensure the sizzling, quick cooking.
Swap option: You can use any type of leafy greens, including kale, escarole, hearty lettuces and chard.
Cut the greens into bite-size pieces (depending on the vegetable, the dimensions will vary, so use your best judgment). Set aside.
Preheat a wok or sauté pan over high heat until wisps of smoke rise from the surface. Add the vegetable oil and garlic and stir for about 5 seconds. Then add the greens and quickly stir-fry to mix with the garlic. The oil and heat will begin to wilt the greens. Continue to stir and toss the greens for 2 to 3 minutes. Add the water and soy sauce. Toss to combine, and stir-fry until the greens have wilted and don't look raw, about 1 to 3 minutes more depending on the type of vegetable. Add the sesame oil and stir to combine. Serve with steamed rice.