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Crisp, tender greens tossed in a savory garlic and soy sauce. This vibrant Indo-Chinese side dish comes together in minutes, making it a perfect healthy addition to any meal.
Prepare Sauces and Greens
Sauté Aromatics
Stir-Fry the Greens
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Crisp, tender greens tossed in a savory garlic and soy sauce. This vibrant Indo-Chinese side dish comes together in minutes, making it a perfect healthy addition to any meal.
This indo_chinese recipe takes 17 minutes to prepare and yields 4 servings. At 104.04 calories per serving with 3.13g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Combine and Thicken
Finish and Serve
Add 200g of cubed firm tofu, paneer, or sliced chicken breast. Sauté the protein first until golden, remove from the pan, and add it back in with the sauce.
Incorporate other quick-cooking vegetables like sliced mushrooms, bell peppers, or snow peas. Add them along with the bok choy stems.
Add 1/2 teaspoon of red pepper flakes or one sliced red chili along with the garlic and ginger for a spicy kick.
For extra umami and texture, add 1 tablespoon of oyster sauce (or vegetarian oyster sauce) to the sauce mixture and top with a handful of roasted cashews before serving.
Bok choy is an excellent source of vitamins A, C, and K, which are essential for vision, immune function, and blood clotting.
The high concentration of Vitamin K, along with calcium and magnesium in bok choy, contributes to building and maintaining strong bones.
This dish is very low in calories and high in fiber, making it a perfect choice for weight management and promoting a feeling of fullness.
Garlic, ginger, and leafy greens contain powerful antioxidants that help protect your body against cellular damage from free radicals.
A single serving of this Stir-Fried Chinese Greens contains approximately 90-110 calories, making it a very light and healthy side dish. The exact count depends on the amount of oil used.
Yes, this dish is very healthy. It's packed with vitamins (A, C, K) and minerals from the bok choy, low in calories, and high in fiber. The stir-frying method uses minimal oil and preserves the nutrients in the vegetables.
Absolutely. This recipe works wonderfully with other Chinese greens like gai lan (Chinese broccoli), choy sum, or even regular spinach or Swiss chard. Adjust cooking times accordingly, as some greens wilt faster than others.
The key to crisp greens is high heat and a short cooking time. Ensure your wok is very hot before adding the greens, don't overcrowd the pan, and serve the dish immediately after cooking.
Yes, it's easy to make this gluten-free. Simply substitute the light soy sauce with an equal amount of tamari or a certified gluten-free soy sauce.