Sautéed Chinese Greens Trio
A trio of Chinese leafy greens stars in this bountiful side dish that packs in tons of good-for-you ingredients. Ong choy (aka water spinach) and choy sum (Chinese flowering cabbage) both have a mild, pleasantly grassy flavor, while gai lan (Chinese broccoli) is slightly more pungent and broccoli-like. Look for these tasty veggies at Asian markets, or substitute spinach for the ong choy, baby bok choy for the choy sum, and baby broccoli for the gai lan.
A savory wok sauce laced with fresh ginger unifies the flavors of all the different greens, while shiitake mushrooms add an extra pop of umami goodness. Serve this delightful recipe alongside a noodle dish or with Sweet and Sour Vegetable Soup to make it a meal!
Tip: To toast sesame seeds, heat in a dry skillet over medium 3 minutes or until they turn golden and fragrant.
Ingredients:
- 1 tablespoon reduced-sodium soy sauce or tamari
- 1 tablespoon grated fresh ginger
- 1 tablespoon arrowroot powder
- ⅛ teaspoon freshly ground white pepper
- 1 cup sliced fresh shiitake mushrooms (discard stems)
- 4 cups ong choy or spinach
- 4 cups choy sum or baby bok choy, halved or quartered
- 1 bunch gai lan (Chinese broccoli) or baby broccoli
- 1 tablespoon toasted sesame seeds
Instructions:
- For sauce, in a small bowl whisk together soy sauce or tamari, ginger, arrowroot powder, white pepper, and 2 tablespoons water.
- Heat a wok or large nonstick skillet over high. Add mushrooms and ong choy; cook 3 to 5 minutes or until greens begin to wilt, stirring frequently and adding water, 1 tablespoon at a time, as needed to prevent sticking. (If using spinach, add it to wok the last minute of cooking.) Add 1 tablespoon sauce. Cook and stir 30 seconds more or until sauce thickens and coats mushrooms and greens. Transfer to a platter, leaving two-thirds of platter open for additional greens. (Do not clean wok.)
- In the wok, cook choy sum over high 2 minutes. Add 1 tablespoon sauce. Cook and stir 1 minute or until sauce thickens and coats choy sum. Transfer to the platter, leaving a third of platter open for additional greens. (Do not clean wok.)
- In the wok, cook gai lan in ½ cup water over high 3 to 5 minutes or until bright green all over. Add 1 tablespoon sauce. Cook and stir 2 minutes or until sauce thickens and coats gai lan. Transfer to platter. Sprinkle with sesame seeds.
Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides/
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