A quick, vibrant side dish showcasing tender Chinese greens wok-tossed until crisp-tender and finished with fragrant sesame oil. On the table in minutes.
Rinse the vegetables well under cold running water. Trim off any woody ends from the stalks. Cut each stalk in half lengthwise, keeping the stems and leaves attached.
Heat a wok or large skillet over high heat until very hot. Add the cooking oil and swirl to coat. The oil should shimmer immediately.
Add the greens to the wok, placing the thicker stem pieces in first. Stir and toss continuously for about 1-2 minutes until the stems start to soften but still have a nice crunch.
Toss in the leafy portions and cook for another 30 seconds. Sprinkle with salt and chicken powder, then drizzle the sesame oil over the top. Give everything a quick toss to coat evenly. Remove from heat right away and serve immediately while hot.
A quick and vibrant vegetarian stir-fry featuring tender oyster mushrooms paired with colorful bell peppers. This dish comes together in under 30 minutes, making it perfect for busy weeknights. The mushrooms are blanched first for a delicate texture, then wok-tossed with crisp vegetables and aromatic seasonings.
