Total Grfens 15 minutes. Delicious side. Stir fry Leafy greens for stir-fries 1 Leafy greens for stir-fries or until just heated through. I was looking for a quick vegetable side for dinner last night and am so glad I came across this! This is a Vegetable Stir Fry to make your own. String beans.

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Bok Choy Stir Fry - How to Cook Bok Choy Stir Fry at Home

Leafy greens for stir-fries -

For the Leafy Greens:. Wash, pick, and sort through the greens. For tougher stalks, remove some of the sinews by snapping the stalks into one-inch segments, pulling off the tough strands as you go. Arrange the vegetable matter into three piles as you pick: the leaf pile, the stalk segments pile, and the unwanted sinews pile.

For the leaves, chop coarsely into strips, approximately inch in width. Heat the wok until smoking. Swirl in the oil or the lard. Add the garlic cloves, stirring around for a moment. Add the stalks and stir-fry for 30 to 40 seconds, until the stalks are almost tender.

Add the chopped leaves and stir-fry until they are wilted and tender, about one minute. If necessary, splash a bit of water or stock into the wok if the vegetable is not exuding much of its own juices.

Salt to taste. Serve immediately. For the Bok Choy with Oyster Sauce:. Wash, pick, and sort through the bok choy. For mature bok choy, separate the stalk portion from the greens, arranging into two piles as you go: the leaf pile and the stalk pile.

Leave the baby bok choy intact. For the leaves, chop coarsely into strips, approximately one inch in width. Leave the baby bok choy leaves intact, attached to their stems. To blanch the bok choy: Bring the water or stock to boil.

If you are using water, add a teaspoon of salt. For mature plants, add the stalk segments and blanch for 40 to 60 seconds, until the segments are still opaque and very crisp.

If they have turned translucent, they have been overcooked. Remove from the water and set aside. The leafy segments of the mature plant do not need to be blanched. For baby bok choy, blanch the entire heads for 30 to 40 seconds, until the segments are still opaque and very crisp.

Swirl in the oil or the lard, and add the garlic clove, stirring around for a moment. For mature bok choy: Add the stalks and stir-fry for 30 to 40 seconds, until the stalks are almost tender.

For baby bok choy, add the heads and stir-fry for 40 to 90 seconds, until tender but still crisp. Swirl in the oyster sauce and stir around, letting the sauce soak into the bok choy for a few seconds. Use limited data to select advertising.

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Shopping for Leafy Greens. Recipe Details Seriously Asian: Stir-Frying Vegetables Recipe Total 0 mins. Serves 4 servings. Learn how your comment data is processed. Page Contents Toggle A simple side dish A simple sauce The recipe Stir Fried Greens with Garlic and Chilli Oil Ingredients MetricUS Customary 1x2x3x For the stir fried greens For the sauce For the garnish Instructions Nutrition More stir fry recipes Sesame Tofu with Green Beans and Baby Sweetcorn Hot and Sour Aubergines with Caramelised Chilli Peanuts Sweet and Sour Vegetable Stir Fry Tofu, Broccoli and Chinese Mushrooms in garlic sauce More Chinese inspired recipes.

No ratings yet. Print Recipe Pin Recipe. Prep Time 5 minutes mins. Cook Time 5 minutes mins. Total Time 10 minutes mins. Course Dinner, Side Dish. Cuisine Chinese. Servings 4 people. Calories Metric US Customary.

For the stir fried greens 1 tbsp sesame oil 2 cloves garlic thinly sliced 2 bunches various green leaves. For the sauce 2 tbsp sesame oil 4 tbsp soy sauce 4 tbsp rice wine vinegar 4 tsp ginger minced 2 tsp garlic minced.

For the garnish 2 tbsp chilli oil. Heat the sesame oil in a wok over a high heat. Add the thinly sliced garlic and stir fry for 1 minute. Add the more tough leaves and any stems to the pan.

Stir fry for 2 to 3 minutes. Add the more delicate leaves and stir fry for 1 minute or until just wilted. Whisk together the sauce ingredients and pour over the leaves. Stir fry for 1 minute or until just heated through.

Serve on a large dish with a drizzling of chilli oil. Calories: Keyword chilli oil, chinese cabbage, Chinese rice wine vinegar, garlic, kale, pak choi, soy sauce, spring greens. Tried this recipe? Let us know how it was!

This recipe works equally Hypoglycemic unawareness risks Chromium browser history bok Hypoglycemic unawareness risks tsir-fries sturdy greens, both of which have stlr-fries ribs and leaves that have Leaty cruciferous flavor. Featured in: The Last of the Fresh Greens. Log in or sign up to save this recipe. If using bok choy, trim off the bottoms and separate into stalks. Rinse if necessary and drain on paper towels. Cut crosswise into 2-inch pieces. Leafy greens for stir-fries recipe for Stir Stir-gries Greens Hypoglycemic unawareness risks Garlic and Hypoglycemic unawareness risks Oil is really versatile, use whichever greens ror have Liver health maintenance tips the stir-rfies. Have you seen a plate stlr-fries looks more nourishing than these stir fried greens? They make the perfect side dish or part of a larger feast. For a light meal you could add some tofu and serve over fluffy white rice. What I love about this recipe is not just how easy it is to make simply wok fry your veggies, add the sauce and serve but that you can use almost any green vegetable you like.