Turn over a new leaf.
Growing up, not having a plate of Chinese greens on the table for dinner was like not having rice—it was simply unthinkable. Quick to cook, simple, and delicious, Chinese greens are a great way to add a vegetable dish to your meal. In this series, we've been talking about some of the most common types of Chinese greens, common cooking methods, and a few ways to bring some Western greens into the fold as well.
Three of the most popular greens you'll find in Chinese restaurants and in Asian markets are Chinese broccoli, choy sum, and bok choy.Also known as, Chinese broccoli is a dark green vegetable with thick stalks, large flat leaves and tiny flower buds. It's slightly bitter but not as bitter as broccoli rabe. It's usually stir-fried with garlic, or poached in water and served with oyster sauce on top.
My go-to method for cooking any greens, whether it's an Asian or non-Asian green, is always stir-frying. When stir-frying greens, think about the type of green you have. Does it need to be cut? Long vegetables like Swiss chard will need to be chopped up before cooking. Hearty leaves can be roughly torn or chopped, while tender stems—like those you'd find on gai lan or bok choy—should be sliced into smaller pieces.
If you have even thicker stems, you'll want to blanch them in salted boiling water for just a moment to tenderize them before they hit the wok.You can stir-fry your vegetables plain with just a bit of salt, but if you want to add aromatics, you'll have to choose whether you want them in larger chunks for milder flavor, or finely minced for stronger flavor that penetrates the dish. If you leave them large, add them to the wok before you add your greens so they have a chance to soften.
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