Universal Chinese Greens Part 2: Braising

🧂 Ingredients

• 450 g tatsoi

  or spinach, or another Chinese leafy green
• 2 tbsp dark soy sauce
• 1 tbsp brown sugar
• 3/4 cup water

  see note
• 1-2 blades star anise

  see note
• 1 tbsp peanut oil

  or other neutral oil
• 2 cloves garlic

  minced
• 2 tsp corn starch
• water

Instructions

• 1 Wash and the greens and set them aside. If you're using tatsoi, bok choy, or
  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. If you're using a very
  leafy green like spinach or amaranth, leave it whole.
• 2 Combine the soy sauce, sugar, water and star anise (if using) and set aside.
• 3 Heat the oil in a large pot (large enough to hold all of the uncooked greens)
  over medium high heat. Add the garlic and saute for 1 minute. Add the sauce from
  step 2 and bring to a boil.
• 4 Once the braising liquid is boiling, add the greens to the pot, cover, and cook
  for 1 minute over medium-high heat. Remove the lid and stir the wilted greens
  into the braise. Reduce the heat to low and simmer, covered, for 4-5 minutes. If
  you're using a thick-stemmed green like gai lan, you may need to extend the
  cooking time. For a very soft leafy green like spinach, reduce the cooking time
  to 2-3 minutes.
• 5 Uncover and remove from heat. Combine the corn starch with just enough water to
  make a thick mixture, then pour into the braising liquid and stir. Let stand for
  2-3 minutes to let the sauce set a bit, then serve the greens with some of the
  braising liquid.

Nutrition Info