Stir-Fried Chinese Greens
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.
Ingredients
Chinese broccoli (gai lan) or baby bok choy
1 pound, about 4-5 stalks
vegetable or canola oil
2 tablespoons
fine sea salt
1/2 teaspoon
chicken powder or granulated chicken stock
1/4 teaspoon
toasted sesame oil
1 teaspoon
Instructions
1
Prepare the greens
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.
2
Heat the wok
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.
3
Cook the stems first
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.
4
Add the leaves and season
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.
