Stir Fried Chinese Greens Food

STIR FRIED CHINESE GREENS

Steps:

• In a small bowl, combine the broth with the oyster sauce, wine, soy sauce, sugar and salt.
• Set a large wok over high heat. When it's hot, add the oil and swirl to coat. After 20 seconds, add the scallions, garlic and ginger and stir-fry for 30 seconds.
• Add the choy sum and stir-fry for 2 minutes; press it against the wok, then stir and press again.
• Add the sauce in the bowl and bring to a boil, then cover and simmer for 3 minutes.
• Add the cornstarch mixture and continue stir-frying until the sauce thickens, about 15 seconds. Transfer the greens to a small platter and serve hot.

STIR-FRIED CHINESE GREENS WITH GINGER, OYSTER AND SOY SAUCE

Steps:

• Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well.
• Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately.

SESAME STIR-FRIED CHINESE GREENS

Steps:

• In a wok or large frying pan heat the oil over high heat until very hot. Add the bok choy and stir-fry until they begin to soften slightly, 1 to 2 minutes. Add the soy sauce, vinegar and sesame oil and cook until just done, 1 to 2 minutes longer. Sprinkle with sesame seeds and serve.

STIR-FRIED CHINESE VEGETABLES

Steps:

• Combine the first 4 ingredients in a small bowl and set aside.
• Heat the oil in a large non-stick skillet, then add the cabbage and bell pepper stir frying 3 minutes.
• Next stir in the broth mixture, snow peas and carrots, reducing the heat, and cook another 3 minutes, stirring often, until the vegetables are tender crisp and sauce is thickened.
• Add the last two items, cooking about 1 more minute, stirring frequently, until heated through.