There are a lot of complicated recipes in Chinese cuisine — this is not one of them. This is dirt simple. It’s also healthy. And crunchy. And salty. And spicy. It’s the perfect side dish in five minutes.
For goodness sake, stop thinking so hard.
Stir-Fried Asian Greens
1 tbsp peanut or other oil for stir-frying
1 bunch Asian Greens (bok choy, pak choy, tatsoi, yu choi, en toy, water spinach), but you can also use any other fully-grown spinach (not baby), chard, kale or dandelion greens. The recipe can’t see you…
1-2 small Asian child peppers, diced (leave the seeds in. Why not?)
2 tsp soy sauce
Chop the greens into stems and leaves and the chop each into 2″ pieces. Heat the oil in a wok or large skillet over high heat. Get your game face on. When hot, add the stems and stir-fry 2 minutes, stirring constantly. Add the diced chile peppers. Stir to combine. Add the leaves and stir 30 seconds to wilt. Add the soy sauce. Test one of the stems. Cook until the stem is tender and remove from the heat.
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