This simple, but flavor-packed recipe for stir fried greens pairs exceptionally well with bitter greens. Varieties such as Mizuna, Bok Choy, Broccoli Raab, Mustard Greens or Napa Cabbage are just a few that cook up quickly to sweet, crisp and tender.
Time: 10 minutes
- 1 large bunch your favorite Greens, small leaves picked whole; bigger leaves chopped into large pieces
- 1 inch piece Ginger, peeled & minced
- 2 cloves Garlic, minced
- 2 stalks Green Onions, thinly sliced
- ½ tsp. Dried Red Pepper Flakes (or 1 fresh jalapeno pepper, thinly sliced)
- 2 tsp. Fish Sauce
- Pinch of Sugar (optional)
- 1 tbsp. Neutral Oil
- Heat a large saute pan or wok over medium heat with oil. When the oil just begins to shimmer, add the minced garlic and ginger. Cook, stirring frequently, for about 30 seconds until fragrant and just translucent, but not brown.
- Next, add the sliced green onion and red pepper flakes. Saute for another 30 seconds or so until the green onions are soft and translucent.
- Add the Asian greens. Stir to combine with aromatics and gently wilt; about 1-2 minutes.
- (Note: To soften thicker stems, add 1 tbsp. water, cover the pan with a lid and steam for 1-2 minutes until crisp-tender.)
- Season with fish sauce and a pinch of sugar; toss again to evenly coat.
- Enjoy with steamed jasmine rice. If desired, start with a base of sauteed firm tofu, shrimp, or thinly sliced chicken or pork, then add aromatics, followed by greens and seasoning.
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