Asian Greens with Garlic Sauce
Asian Greens with Garlic Sauce. Farideh Sadeghin
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The slightly bitter stems of choy sum are more tender than the leaves, although all parts of the vegetable, even the tiny yellow flowers, are edible. Thick stems should be trimmed and peeled, then blanched. If you can’t find choy sum, other leafy asian greens like whole baby bok choy makes a fine substitute. If you’re looking for more quick stir-fries, find our 27 favorites here.

Yield: serves 4
Time: 5 minutes

Ingredients

  • 1½ lb. choy sum, ends trimmed
  • 1 Tbsp. peanut oil
  • 2 Tbsp. coarsely chopped garlic
  • 2 Tbsp. soy sauce

Instructions

  1. Bring a pot of lightly salted water to a boil. Blanch the greens until just tender, about 1 minute. Drain the greens and set aside.
  2. Heat the oil in a wok or a skillet over medium-high. Add the garlic and cook until lightly browned, 1–2 minutes. Add the soy sauce and 1 tablespoon of water; cook for 1 minute. Pour the garlic sauce over the greens and serve warm.

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