Stir-Fried Asian Greens with Garlic
The goal is vibrant color and a texture that snaps back slightly when you bite it. If the greens look dull or turn into a watery puddle at the bottom of your bowl, you kept them in the pan too long.
Dry greens are fast greens
Wash your greens well and spin them dry. Any water clinging to the leaves will steam them instead of frying them, leaving you with mush.
- Wok or heavy-bottomed stainless steel skillet
- Tongs
- Chef's knife
What goes in.
- 1 lbBok choy, gai lan, or choy sum, stems chopped into 1-inch pieces
- 3 clovesgarlic, thinly sliced
- 1 tbspneutral oil, such as grapeseed or avocado
- 1 tspShaoxing wine or dry sherry
- 1/2 tspkosher salt
- 1/4 tsptoasted sesame oil (optional finish)
Separate stems from leaves
Stems take longer to cook than delicate leaves. By dropping the stems into the pan first and giving them a minute head start, you ensure the whole dish finishes at the same time.
The method.
Heat the pan
Place your wok or skillet over high heat until you see faint wisps of smoke rising from the surface.
Aromatics
Add the neutral oil. Toss in the garlic slices and stir for 10 seconds until fragrant, being careful not to let them brown.
Sear the stems
Add the stem portions of the greens. Toss for 60 seconds. They should look slightly glossy and begin to soften at the edges.
Wilt the leaves
Add the green leafy parts. Toss quickly with tongs for another minute. As soon as the leaves collapse and turn a deep, brilliant emerald, move to the next step.
Deglaze and season
Pour the Shaoxing wine around the edges of the pan so it sizzles on contact. Sprinkle with salt, toss once more, and remove immediately to a serving plate.
Other turns to take.
Oyster Sauce Glaze
Whisk a tablespoon of oyster sauce with a splash of water and add it during the final 30 seconds of cooking for a thicker, glossier coating.
Dried Shrimp
Add a teaspoon of rehydrated, finely minced dried shrimp with the garlic to introduce a deep, salty complexity.
When it doesn't go to plan.
If using a wok, keep the greens moving constantly to prevent the leaves from burning against the intense heat.
Do not crowd the pan; if cooking for more than four people, do it in two batches.
If you lack Shaoxing wine, a splash of chicken stock works to create the necessary steam to cook the stems.
The ones that keep coming up.
Why did my greens turn watery?
The pan was likely not hot enough, or the greens were still wet from washing. The goal is to evaporate moisture, not create a stew.
Can I use olive oil?
Avoid it. Extra virgin olive oil has a low smoke point and a flavor that can overpower the delicate sweetness of the greens.