China · Home-style
Stir-Fried Greens
Everyday greens wilted in the wok with garlic, a little water and a pinch of sugar. Simple, green and done in minutes.
This is the everyday vegetable dish of China, cooked once or twice a day in most households and adjusted entirely to what is in the fridge. The small amount of water that goes in at the end braises the stems while the leaves stay bright, and the sugar is there to take the bitterness off greens rather than to sweeten them. Seasonings like chicken bouillon powder are added at the table, not in the pan.
Ingredients
- greens100 g
- cooking oil5 ml
- salt2 g
- drinking water70 ml
- sugar5 g
Directions
- 1
Break the greens into small pieces, wash them in cold water and set aside.
- 2
Chop the garlic cloves finely and set aside.
- 3
Heat the wok over medium or high heat, add 10 to 15 ml cooking oil, then wait 30 seconds for the oil to heat up.
- 4
Add the prepared greens and stir-fry until they soften (about 1 minute).
- 5
Add the chopped garlic.
- 6
Pour in the measured water, enough to cover the greens completely or almost, add the salt (2 g per serving) and keep stir-frying for about 1 minute.
- 7
Finally add the sugar, turn the heat low, put the lid on and cook for 2 minutes.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.