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.Print Pin
- Wok or large skillet
- 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
- 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.
Calories: 94kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 189mg | Potassium: 589mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10193IU | Vitamin C: 103mg | Calcium: 243mg | Iron: 2mg