Stir-Fried Seasonal Greens with Garlic
This is a reliable way to prepare almost any leafy green, from bok choy to mustard greens or spinach. The hot oil locks in the chlorophyll, ensuring the finished plate is as vibrant as it is crisp.
Dry greens are mandatory.
Wash your greens well and spin them completely dry. Any water left on the leaves will steam the vegetables in the pan rather than searing them, resulting in a soggy texture.
- Wok or large heavy-bottomed skillet
- Spider strainer or tongs
- Chef's knife
What goes in.
- 1.5 lbseasonal greens, stems trimmed and leaves roughly chopped
- 3 tbspneutral oil, such as grapeseed or avocado
- 4 clovesgarlic, thinly sliced
- 1 tspkosher salt
- 1 tspShaoxing wine or dry sherry
Waiting for the shimmer
Wait until the oil in the pan begins to shimmer and produce faint wisps of smoke before adding the aromatics. This ensures the garlic sears instantly without soaking up the oil.
The method.
Heat the pan
Place your wok over the highest flame possible. Add the oil and tilt the pan to coat the sides.
Aromatic base
Add the garlic slices. Let them sizzle for 10 seconds until they turn a pale gold. Do not let them brown, or they will turn bitter.
Flash cook
Toss the greens into the pan. Use tongs to keep them moving constantly against the surface of the metal.
Deglaze and season
Once the leaves wilt to half their volume, splash the wine around the edge of the pan. Sprinkle with salt and toss for another 30 seconds.
Remove
Transfer the greens to a serving plate immediately to stop the residual heat from continuing the cooking process.
Other turns to take.
Spiced
Add two dried red chilies to the oil alongside the garlic for heat.
Umami
Finish the dish with a teaspoon of oyster sauce drizzled over the greens just before pulling them from the heat.
When it doesn't go to plan.
If the greens are particularly thick, such as gai lan, slice the stems into smaller pieces and add them to the pan 30 seconds before the leaves.
Keep your portion size manageable; don't overcrowd the pan or the temperature will drop and the greens will boil in their own juices.
If you lack a high-BTU stove, cook in two separate batches to keep the heat intensity high.
The ones that keep coming up.
Why are my greens watery?
The pan was not hot enough, or you added too many greens at once, which lowered the temperature. Always ensure the pan is smoking hot before starting.
Can I use olive oil?
Avoid extra virgin olive oil. Its low smoke point will burn before the garlic can properly infuse the oil, creating an acrid taste.