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Asian Greens Stir Fry Recipe

Name: TAO Downtown Restaurants Asian Greens Stir Fry Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 cups bok choy (baby or regular), trimmed and halved lengthwise; 2 cups napa cabbage, thinly sliced; 3 cups baby spinach or water spinach; 1 cup carrot, julienned; 1 cup shiitake mushrooms, stems removed and sliced; 4 each green onions (scallions), sliced on a diagonal; 4 cloves garlic, finely minced; 1 tbs fresh ginger, peeled and finely minced; 1 each red chili or jalapeño, thinly sliced (optional); 3 tbs soy sauce (or tamari for gluten-free); 1.5 tbs oyster sauce (or mushroom stir-fry sauce for vegetarian); 1 tbs rice vinegar; 1 tsp sesame oil; 0.25 cups vegetable or chicken stock (low sodium) or water; 1 tsp cornstarch; 0.5 tsp sugar or honey; 0.25 tsp crushed red pepper flakes (optional); 2 tbs neutral oil (canola, grapeseed, or peanut) for stir-frying; 1 tsp toasted sesame seeds (for garnish); 2 tbs fresh cilantro or Thai basil leaves (optional garnish); 2 each lime wedges (for serving); 0.25 tsp sea salt or kosher salt

Inspired by TAO Downtown Restaurant

Time25m

Serves4

Make Asian Greens Stir Fry Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables & Aromatics

4 cups bok choy (baby or regular), trimmed and halved lengthwise

2 cups napa cabbage, thinly sliced

3 cups baby spinach or water spinach

1 cup carrot, julienned

1 cup shiitake mushrooms, stems removed and sliced

4 each green onions (scallions), sliced on a diagonal

4 cloves garlic, finely minced

1 tbs fresh ginger, peeled and finely minced

1 each red chili or jalapeño, thinly sliced (optional)

Sauce & Seasoning

3 tbs soy sauce (or tamari for gluten-free)

1 1/2 tbs oyster sauce (or mushroom stir-fry sauce for vegetarian)

1 tbs Rice vinegar

1 tsp Toasted sesame oil

1/4 cups vegetable or chicken stock (low sodium) or water

1 tsp Cornstarch

1/2 tsp sugar or honey

1/4 tsp crushed red pepper flakes (optional)

Oils & Garnish

2 tbs neutral oil (canola, grapeseed, or peanut) for stir-frying

1 tsp toasted sesame seeds (for garnish)

2 tbs fresh cilantro or Thai basil leaves (optional garnish)

2 each Lime wedges (for serving)

1/4 tsp sea salt or kosher salt

Method

Prep

Wash and cut greens

Thoroughly wash all leafy greens to remove grit. Trim bok choy bases and halve lengthwise (or quarter if large). Slice napa cabbage into 1/2-inch ribbons. Rinse spinach and drain well.

Prepare aromatics & vegetables

Peel and julienne the carrot, thinly slice shiitake mushrooms, mince garlic and ginger, slice scallions on a diagonal, and thinly slice chili if using.

Mix sauce

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, stock (or water), sugar, and cornstarch until smooth. Set aside.

Stir-Fry

Heat wok or large skillet

Place a wok or large skillet over high heat until very hot (1–2 minutes). Add the neutral oil and swirl to coat the bottom.

Aromatics first

Add the minced garlic, ginger, and sliced chili to the hot oil. Stir-fry for 20–30 seconds until fragrant but not browned.

Cook mushrooms and carrots

Add the sliced shiitake mushrooms and julienned carrot. Stir-fry 1.5–2 minutes until mushrooms begin to soften and carrots are slightly tender.

Add bok choy and napa cabbage

Add the bok choy halves and napa cabbage. Stir and toss vigorously for 1–2 minutes. If the pan seems dry, add 1–2 tablespoons of the prepared stock/water to help steam and wilt the greens.

Add spinach and scallions

Add the spinach (or water spinach) and most of the scallions. Stir-fry for another 30–60 seconds until the spinach wilts and all greens are bright and tender-crisp.

Add sauce and finish

Give the sauce another quick whisk, then pour it over the vegetables. Stir constantly for 30–45 seconds as the sauce thickens and coats the vegetables. Taste and adjust seasoning: add up to 1/4 tsp salt or more soy sauce if needed. If you prefer more heat, sprinkle crushed red pepper flakes now.

Plating & Garnish

Transfer the stir-fried greens to a warmed serving platter or bowls. Drizzle with a few drops of sesame oil if you want extra aroma.

Garnish with toasted sesame seeds, remaining sliced scallions, and fresh cilantro or Thai basil leaves. Serve immediately with lime wedges on the side to squeeze over before eating.