Stir Fried Asian Greens

Name: Stir Fried Asian Greens
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 300 g bok choy (washed and cut into bite-size pieces); 150 g spinach (washed and roughly chopped); 5 pcs garlic (cloves, finely chopped); 1 inch ginger (finely julienned); 1 pcs green chili (slit); 1 tbsp sesame oil; 2 tsp soy sauce; 1 pinch black pepper; 1 pinch salt; 1 tsp sesame seeds

RATING

4.5/5(85)

TASTE SCORE

7/10

Quick, garlicky Asian greens tossed over high heat until just wilted and glossy. This simple side keeps its fresh bite and works beautifully next to rice, noodles, or any light main.

PREP

10m

COOK

SERVES

1 CUP

66 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prep the greens and aromatics.
1.Separate the bok choy stems and leaves if the stems are thick so they cook evenly.
2.Cut the bok choy into bite-size pieces and roughly chop the spinach.
3.Finely chop the garlic, julienne the ginger, and slit the green chili.
TIPKeep the greens dry after washing so they stir-fry quickly instead of steaming.
saute · ~1 min
Heat the oil and cook the aromatics.
1.Heat the sesame oil in a wide pan or wok over medium-high heat.
2.Add the garlic, ginger, and green chili.
3.Stir for 30 to 40 seconds until fragrant without letting the garlic brown too much.
saute · ~3 min
Stir-fry the bok choy.
1.Add the bok choy stems first and toss for 1 minute.
2.Add the bok choy leaves and stir-fry for another 1 to 2 minutes.
3.Keep the heat high so the greens soften quickly and stay bright.
TIPCook the stems first because they need a little more time than the tender leaves.
saute · ~2 min
Add the spinach and seasonings.
1.Add the spinach and toss just until wilted.
2.Pour in the soy sauce and add the black pepper and salt.
3.Mix well for 30 to 60 seconds until the greens are glossy and lightly seasoned.
garnish
Finish with sesame seeds.
serve
Serve hot.
Transfer the stir-fried Asian greens to a serving bowl and serve right away as a side with rice, noodles, or a light Indo-Chinese meal.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the bok choy and spinach very well after washing so the greens stir-fry instead of steaming.
2
If your bok choy has chunky white ribs, cook those 30 to 60 seconds longer before adding the leaves.
3
Keep the pan wide and hot; overcrowding makes the greens release water and turn limp.
4
Add soy sauce around the edge of the hot pan for a quicker glaze and deeper savory aroma.
5
Stop cooking as soon as the spinach collapses and the bok choy is bright green with a slight crunch.
6
Toast the sesame seeds briefly before garnishing for a nuttier finish.
7
This dish is best eaten immediately, but leftovers can be reheated quickly in a hot pan for 30 seconds.