Stir Fry Restaurant Style Chinese Greens

by Angie Liew

Check out How to Stir Fry Chinese Greens Restaurant Style by Huang Kitchen on Snapguide.

Quick to cook, simple and delicious, Chinese greens are a great way to add a vegetable dish to our meal. You can use any mixture of good Chinese greens for this recipe. The key to getting this dish right is to have fresh Chinese greens and cook them simply and quickly with garlic flavoured oil. If the greens is fresh, there is no need to add salt or sugar as the abalone scallop sauce or chicken broth will add enough saltiness to the dish.

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Stir Fry Restaurant Style Chinese Greens
By Angie Liew of Huang Kitchen
Quick to cook, simple and delicious, Chinese greens are a great way to add a vegetable dish to our meal. You can use any mixture of good Chinese greens for this recipe. The key to getting this dish right is to have fresh Chinese greens and cook them simply and quickly with garlic flavoured oil. If the greens is fresh, there is no need to add salt or sugar as the abalone scallop sauce or chicken broth will add enough saltiness to the dish.
Ingredients
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Instructions
  1. Wash, rinse and drain the fresh Chinese greens vegetable.
    Wash, rinse and drain the fresh Chinese greens vegetable.
  2. Prepare the garlic cloves, chinese greens and sauce or broth.
    Prepare the garlic cloves, chinese greens and sauce or broth.
  3. Heat the oil till very hot using high heat. Then turn heat to medium. Add the garlic cloves into the oil and fry till the cloves are golden brown. This will infuse garlic flavour to the oil.
    Heat the oil till very hot using high heat. Then turn heat to medium. Add the garlic cloves into the oil and fry till the cloves are golden brown. This will infuse garlic flavour to the oil.
  4. Add the Chinese greens. Stir fry to make sure each stalk is coated with the garlic flavoured oil. Add the broth and quickly cover the wok.
    Add the Chinese greens. Stir fry to make sure each stalk is coated with the garlic flavoured oil. Add the broth and quickly cover the wok.
  5. Leave for about 3 minutes covered until vegetable is just tender. The Chinese greens should be bright green, the stalks should be soft yet crunchy.
    Leave for about 3 minutes covered until vegetable is just tender. The Chinese greens should be bright green, the stalks should be soft yet crunchy.
  6. Serve immediately when hot.
    Serve immediately when hot.
Notes

To fry fresh vegetables, heat of wok should be kept at medium to medium-high. Too high heat. The broth may evaporate too quickly and vegetable may burn. Too low heat and vegetable me will cook too slowly and the vegetables will not be green.

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To stir fry the Chinese greens:
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Wash, rinse and drain the fresh Chinese greens.
 
 
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Prepare the ingredients needed for the dish.
 
 
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Turn the heat to high and heat the oil in the wok until hot.
 
 
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Turn the heat to medium. Add the garlic cloves to the oil and fry until the cloves are golden brown.
 

 

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Add the Chinese greens, stir fry to make sure each stalk is lightly coated with the garlic flavoured oil.
 

 

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Add the abalone scallop sauce or chicken broth. Cover the wok immediately.
 
 
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Let the vegetables cooked for about 2 to 3 minutes until tender.
 
 
 
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The Chinese greens should be bright green and the stalks should be soft and yet crunchy.
 
 
 
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Dish out onto serving plate and serve hot.
 
 
AS ALWAYS ….. ENJOY!

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