Ginger Asian Greens
GINGER ASIAN GREENS:
Serves 4-6
No real recipe here – get a bunch of greens of your choice – I like a mixture of whole spinach (stems intact), snow peas or sugar snap peas and bok choy. You can use any greens you like – green beans, asparagus, brussel sprouts, broccoli, etc. Just a couple good handfuls of each. Add some red pepper for colour.
Mixed asian greens in a wok
Wash veggies well under cold running water. Rough chop into bite sized pieces. Set veggies aside in bowl of cold water.
Heat wok or large fry pan and add:
- 2 tbsp peanut oil
- 1 tsp dark sesame oil
- 1 tbsp grated ginger
- 2 cloves of garlic – grated
- 1 tbsp soy sauce
Strain water from veggies and add to wok. Stir fry on med/high heat for approx 2-3 minutes. Serve immediately. Veggies will be crisp tender and BRIGHT green.
YUM!
[...] tender at the same time. I served the tofu with Chinese stir fried cabbage (see recipe for “Ginger Asian Greens“) and rice noodles. I tend to serve any Asian dishes family style – on big platters [...]