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Chinese Stir-Fried Greens

COOK TIME
5 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(7)
Simple Stir-Fried Greens
Clare Barboza / Chinese Soul Food by Hsiao-Ching Chou
COOK TIME
5 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(7)

Ingredients

  • 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
  • Chef notes

    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.

    Preparation

    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.