Probably the easiest of the chinese stir fries, something I consider as my Oriental Soul-food, the simple but sublime Stir fried Chinese greens. Flavored only with Ginger, Garlic and Soy Sauce, It is best had on a bed of plain steamed rice or have it as a side. It just takes about 5 minutes to make this once all the ingredients are prepped.
You can make this with any greens but the best in my opinion will be crunchy bokchoy paired with green beans, broccoli and probably some chinese cabbage. You can also add any protein of your choice to this such as Tofu, Mushrooms, Chicken, Fish or Prawns, but keep in mind that flavors are very simple. In my case, I used Mushrooms.
Ingredients (Serves 2)
Bokchoy – 3-4 bunches, cut off the top and bottom and clean well to remove any dirt.
Green beans – a handful, best to use small haricot beans instead of the flat french beans. Cut off the ends and cut in half at an angle.
Broccoli – 1 small broccoli or about 6-8 bite sized florets cleaned.
Mushrooms – 100 gms, Shiitake or Button Mushrooms. Discard the stems and cut across into thin flat pieces.
Garlic – 4-5 pods, crunched and minced
Ginger – a 1 inch piece, julienned
Soy Sauce – 2-3 Tablespoons
Stock – About half a cup. You can also skip this completely if you don’t want any gravy or sauce.
Corn flour – 1 Tsp. Only required if you are adding the stock.
Oil – 1-2 Tablespoons
- Heat a Wok and add oil.
- Throw in the ginger & garlic and stir-fry for about half a minute.
- Add the mushrooms, green beans & the soy sauce and stir-fry for about 1-2 minutes.
- Add the broccoli & bokchoy, stir fry for a minute, add the stock and simmer for a couple of minutes.
- Mix the corn flour in a Tbsp of water, add it to the wok, stir well for a minute until the sauce thickens and turn off the heat.
Serving suggestion : Take a bowl, add some rice and top it off the stir fried greens. Or have it by the side.