How to Cook with Asian Leafy Greens

A classic and easy stir-fry that highlights the delicate flavour of bok choy.

Ingredients:

• 4 baby bok choy (or 2 medium-sized)
• 2 tbsp vegetable oil or sesame oil
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame seeds (optional)
• 1/2 tsp chili flakes (optional)

Method:

1. Wash the bok choy thoroughly and slice it into halves or quarters.
2. Heat the oil in a large pan or wok over medium-high heat.
3. Add the minced garlic and stir-fry for 30 seconds until fragrant.
4. Add the bok choy and stir-fry for 2-3 minutes, until the leaves wilt and the stems are tender but still crisp.
5. Drizzle with soy sauce and rice vinegar, tossing to coat. Season with chili flakes and sesame seeds, if desired.
6. Serve immediately as a side dish.

Ingredients:

• 4 bunches Chinese broccoli (Gai Lan), ends trimmed
• 1 tbsp vegetable oil
• 1 garlic clove, minced
• 2 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/2 tsp sugar
• 1 tbsp water
• 1 tsp sesame oil

Method:

1. Wash the Chinese broccoli and cut it into pieces.
2. Heat the vegetable oil in a large pan or wok over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
3. Add the Chinese broccoli and stir-fry for 2-3 minutes until bright green and tender.
4. Mix together oyster sauce, soy sauce, sugar, and water, then pour over the greens. Stir to combine.
5. Drizzle with sesame oil and serve immediately.

Ingredients:

• 2 heads bok choy, chopped into bite-sized pieces
• 200g noodles (egg noodles, soba, or rice noodles)
• 2 tbsp sesame oil (or vegetable oil)
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (optional for extra umami)
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp chili flakes (optional, for heat)
• 2 green onions, chopped (for garnish)
• Sesame seeds (for garnish)
• Fresh coriander (optional, for garnish)

Method:

1. Cook the noodles according to the package instructions. Once cooked, drain and set aside.
2. While the noodles cook, chop the bok choy into bite-sized pieces, separating the stems from the leaves (the stems take slightly longer to cook).
3. Heat the sesame oil in a large pan or wok over medium-high heat. Add the garlic and ginger, sautéing for 30 seconds until fragrant.
4. Add the bok choy stems first, stir-frying for about 2-3 minutes. Then, add the bok choy leaves and stir-fry for another 2 minutes until the leaves are wilted but still vibrant.
5. In a small bowl, mix together soy sauce, oyster sauce, rice vinegar, hoisin sauce, and chili flakes (if using).
6. Add the cooked noodles to the pan with the bok choy. Pour the sauce over the mixture and toss everything together, making sure the noodles are well coated in the sauce and the bok choy is evenly distributed.
7. Garnish the noodles with chopped green onions, sesame seeds, and fresh coriander, if desired. Serve hot and enjoy!
8. You can easily add protein to this dish by including grilled chicken, tofu, shrimp, or beef.