The recipe for these garlic asian greens is probably the simplest I have ever shared here on I Spy Plum Pie, but they are mighty delicious. I whip them up all the time as a side dish to go with rice and something like grilled tofu, steamed dumplings or the recipe I shared last week, miso eggplant. They take no time at all to whip up and are a tasty way to up your leafy green vegetable uptake.
As the name suggests, they are heavy on the garlic, so maybe don’t wolf down a pile of these before heading out on a date, but other than that you should be good to go!
- Bunch of asian greens
- 4-6 cloves of garlic
- 2tbs peanut oil
- 1tbs sesame oil
- 2tbs soy sauce
- Rinse the greens under cold water then pat dry
- Chop into medium sized pieces
- For hardy greens, blanch quickly in boiling water then run under cold water and drain
- Roughly chop the garlic into small pieces and set aside
- Heat the oil in a large fry pan or wok until glistening, add the garlic and cook for 1 minute
- Add the soy sauce and stir to combine then add the greens and stir to coat in the sauce
- Stir fry for 2-3 minutes, until just cooked but still crisp and bright green
- Serve immediately, drizzling over any remaining sauce from the pan
You can use all kinds of Asian greens in this, I tend to gravitate towards choi sum or chinese broccoli (aka kai lan), but bok choi and the like all work really well too. That’s one of my favourite things about this recipe! These kinds of veggies don’t tend to last long in the fridge, so make sure you’re buying them fresh for the best flavour and to ensure they don’t lose their crispness.
So garlicky, so delicious and on the table in absolutely no time at all. Is there anything better from a side dish!?