Asian Greens Stir Fry Recipe

Wash and trim

Rinse baby bok choy, napa cabbage, and spinach thoroughly. Trim root ends from bok choy and halve lengthwise if large. Core and thinly slice napa cabbage into 1-inch strips.

Slice vegetables

Peel and julienne the carrot. Slice scallions on the diagonal into 1/2-inch pieces, separating whites from greens. Mince garlic and grate or finely mince ginger. Thinly slice the red chili, removing seeds if you want less heat.

Make sauce slurry

In a small bowl, whisk together light soy sauce, oyster sauce, rice vinegar, sesame oil, stock, sugar (or honey), and cornstarch. Add 2 tablespoons water and stir until the cornstarch is dissolved. Set aside.

Heat wok

Place a wok or large skillet over high heat until very hot (about 2–3 minutes). Add 2 tablespoons neutral oil and swirl to coat.

Sauté aromatics

Add the white parts of the scallions, minced garlic, and grated ginger to the hot oil. Stir-fry for 20–30 seconds until fragrant, being careful not to burn the garlic.

Cook harder vegetables

Add julienned carrot and sliced napa cabbage to the wok. Stir-fry for 1–2 minutes until the cabbage begins to soften but still has some crunch.

Add bok choy and spinach

Toss in the halved baby bok choy, stirring and turning for 1–2 minutes until wilted and bright green. Add the baby spinach and stir just until wilted, about 30–45 seconds.

Add sauce

Give the reserved sauce a quick stir (cornstarch may have settled). Pour it over the vegetables and stir constantly for 30–45 seconds while the sauce thickens and evenly coats the greens. If the mixture seems dry, add 1–2 tablespoons water or stock.

Finish and season

Turn off the heat. Stir in sesame oil (if not already in the sauce), toasted sesame seeds, crushed red pepper flakes, salt, and freshly ground black pepper. Taste and adjust seasoning with a splash more soy or a pinch of salt if needed.

Optional final oil

Drizzle the optional 1 teaspoon oil over the finished greens for shine and aroma.

Transfer the stir-fried Asian greens to a warmed serving plate. Garnish with the green parts of the scallions and an extra sprinkle of toasted sesame seeds. Serve immediately as an appetizer to share.