Asian greens run the gamut from hearty bok choi to leafy Chinese broccoli (gai lan). Most are mildly spicy and take as well to the wok as to the grill. Click here for a handy guide for identifying any variety and read on for inspiration for cooking them up in a flash!
- For a tasty Asian-inspired slaw, combine chopped Asian greens with grated carrot, slivered sugar snap peas, sliced spring onion and julienned radish with toasted sesame oil, a pinch of sugar, a drizzle of soy sauce, and a squeeze of lime or a splash of rice wine vinegar.
- Asian greens are great on the grill. Brush with toasted sesame oil mixed with grated ginger and grill over indirect heat until greens are wilted and slightly charred–serve with pork chops or grilled lemongrass tofu.
- Stir fry chopped greens with slivered beef, grated ginger, minced garlic, sesame or coconut oil. Season with soy sauce and serve with hot jasmine rice.
- Asian greens are lovely poached in salted water and brushed with oyster sauce and topped with crispy fried garlic. Serve warm or at room temperature.