Universal Chinese Greens Part 1: Stir-fry

🧂 Ingredients

• 300 g choy sum

  or other Chinese leafy green
• 3 cloves garlic

  minced
• 2 tsp light soy sauce
• 10 g ginger

  finely chopped or cut into slivers
• 1 tsp sugar
• 1 tsp sesame oil

  (optional)
• 2 tsp peanut oil

  or other neutral, high smoke-point oil

Instructions

• 1 Wash and thoroughly dry the greens. If you're using choy sum, you can leave the
  stems whole or cut them into more manageable bites. If you're using a
  larger/tougher green like gai lan, slice the stems into relatively thin pieces
  to ensure that they cook evenly.
• 2 Combine the soy sauce, sugar and sesame oil and set aside.
• 3 Heat a wok over very high heat (as hot as you can manage) for about 30 seconds.
  Add the peanut oil and swirl to cover the bottom of the pan. Heat until the
  wisps of smoke begin to appear at the edges of the oil.
• 4 Add the ginger and garlic to the wok and stir-fry for about 30 seconds, or until
  the garlic is golden but not brown. Add the choy sum and stir-fry until the
  leaves are wilted and the stems softened; about 2 minutes. Try to make sure that
  the vegetables don't mound in the center of the wok, as this will prevent them
  from cooking evenly. Instead, you want to keep them as spread out as possible.
• 5 Add the soy sauce/sugar/sesame oil and stir/toss to ensure that the ingredients
  are thoroughly covered. Stir-fry for an additional 30-45 seconds or so to reduce
  the sauce and caramelize the sugars a little bit. Remove from heat and serve
  immediately.

Nutrition Info