Fú Asian Greens Recipe

Make the hoisin sauce

In a small bowl whisk together hoisin sauce (1/2 cup), soy sauce (2 tbs), oyster sauce (1 tbs, optional), rice vinegar (1 tbs), sesame oil (1 tsp), sugar or honey (1 tsp), crushed red pepper (1/4 tsp). In a separate small cup dissolve cornstarch (1 tsp) into 3 tbs water, then whisk the slurry into the sauce mixture until smooth. Set aside.

Prepare vegetables

Trim and halve the baby bok choy lengthwise (or chop choi sum into 3–4" pieces). Thinly slice napa cabbage, trim snap peas, julienne the carrot, slice mushrooms, thinly slice onion, mince garlic and ginger, and slice scallions. Keep vegetables grouped so they can be added quickly while stir-frying.

Blanch hardy greens (optional)

If using thicker stems or to speed final cooking, bring a pot of salted water to a boil and blanch bok choy stems and napa cabbage for 30–45 seconds, then transfer to ice water. Drain well. This step is optional — you can also stir-fry everything directly.

Stir-fry vegetables

Heat a large wok or wide skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl. Add sliced onion, mushrooms, and julienned carrot. Stir-fry 1–2 minutes until they begin to soften. Add minced garlic and ginger and stir 20–30 seconds until fragrant. Add snap peas and napa cabbage (and blanched bok choy if used) and toss 1 minute. Move vegetables to the outer edge of the wok or push to one side.

Add greens

Add the remaining 1 tbs oil to the hot center, place bok choy leaves and stems (or choi sum) cut-side down in the wok in a single layer for 20–30 seconds to get a slight sear, then toss with the other vegetables. Stir-fry everything together 1 minute until greens begin to wilt but remain bright and slightly crisp.

Combine with sauce

Give the prepared hoisin sauce a quick whisk (cornstarch may have settled) and pour it over the vegetables in the wok. Toss continuously to coat. Cook 1–2 minutes more, allowing the sauce to thicken and glaze the vegetables. Taste and season with 1/2 tsp salt and 1/4 tsp white or black pepper, adjusting as needed. Remove from heat.

Prepare noodles or rice

If not already cooked, prepare noodles according to package instructions (al dente) and drain; toss with 1 tsp sesame oil to prevent sticking. Or steam jasmine rice until tender and keep warm. Measure about 4 cups cooked noodles or rice total to serve 4.

Toss noodles with vegetables (optional)

If serving with noodles, reheat a clean wok over medium-high heat, add a drizzle (1 tsp) of oil, add cooked noodles and pour 2–3 tbs of the hoisin sauce from the vegetable pan (or 1/4–1/3 cup of reserved sauce) and toss 1 minute until noodles are coated and warmed. Arrange noodles or rice on plates or a serving tray.

Assemble

Top the noodles or rice with the glazed Asian greens and stir-fried vegetables. Garnish with thinly sliced scallions and sprinkle toasted sesame seeds and crispy shallots. Offer pickled chilies or chili oil on the side as a salad-bar topping and lime wedges for squeezing.

Serve immediately while hot. Offer additional hoisin or soy on the side and up to three salad-bar toppings (toasted sesame seeds, crispy shallots/fried garlic, pickled chilies or chili oil). Adjust final seasoning with additional salt, pepper or a squeeze of lime as desired.