The Chinese have a wonderful way with leafy greens. There is usually very little sauce so that the freshness and flavor is enhanced, not masked. This recipe is a fast and easy way to cook any leafy green, such as bok choy, gai lan (Chinese broccoli), spinach, or even Swiss chard.

Cantonese Stir-Fried Greens

Any leafy green can be used here, Chop bok choy in half lengthwise and others crosswise into 2-inch slices.

5 from 3 votes

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Course: Side Dish

Cuisine: Canton, Chinese, Southern China

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Author: My Hungry Traveler

Equipment

Wok or large skillet
Colander

Ingredients

2 lb Bok Choy, Chinese broccoli, or swiss chard
2 tbsp Vegetable oil
½ inch Ginger root, peeled and sliced into thin coins
2 cloves Garlic, sliced thin
2 stalk Scallions, white and light green parts only, minced
½ tsp Sugar
Kosher salt
1 tsp Oyster sauce or sesame oil

Instructions

Rinse vegetables in a colander. Cut bok choy in half or others into 2-inch slices.
Heat oil in a wok over medium heat until hot. Stir fry ginger, garlic, and scallion until fragrant, about 1 minute.
Turn heat to high and add greens. Stir fry for 2 minutes, then add sugar and season with salt. Stir-fry 1 minute more, stir in oyster sauce or sesame oil, and serve.