Asian Green Vegetable Recipe

Super easy, flavourful greens with an Asian twist!

Sauteing the vegetables makes it have more crunch, texture and retain more nutrients than simply boiling to death.

This makes for a great side dish to accompany seafood like shrimp or making Chinese-inspired beef or alongside a comforting curry.

Asian Green Vegetables

Vegetables do not need to suck. This stir-fried Chinese green vegetable recipe is a great side dish. We have complimented the vegetable with umami and salty flavors of coconut aminos and anchovies.

Stir-Fried Asian Greens

Most supermarkets now stock an array of international vegetables. Additionally, you can have an experience by taking yourself to a local Japanese, Chinese, or Korean grocery store.

Chances are, you will see a variety of vegetables you’ve never seen before.

If that is not an option that most retailers/stores have options which include Pak Choy, collard greens, tender stem broccoli, Chinese cabbage or you can use napa or any other type of cabbage.

You can further add in optional extras like Shitake mushrooms, carrots, radishes at the end, and asparagus.

How To Cook Asian Greens

You need a wide pan which conducts a lot of heat evenly, and also allows you to fit the vegetables in without overcrowding.

The heat is key to keeping the vegetables slightly crisp and charred but not burnt The overcrowding changes how water gets released. When there is too much volume, the vegetables sit on each other and steam which causes more fluid.

This is why the high heat is key but also why you see the cooks flip or stir fry frequently.

If the pan size is an issue you can cook in batches.

Stir-Fried Asian Greens

The key to stir-fried Asian greens lies in the texture (various vegetables but also the way you cook them), color (variety of ingredients), and the sauce which provides the zing.

Most sauces are made with vegetable or seed oils. Whereas our version is homemade with love and quality.

Stir-Fried Asian Green Vegetable Recipe

Serves: 2-4 servings
Prep time: 5 minutes
Cooking time: 15 minutes approx
Skill level: Easy to medium

Stir-Fried Asian Green Vegetable Ingredients

• Tenderstem broccoli spears (200 grams) in small stems

• 1/4 to 1/2 Cabbage (any type) approx 200 grams - thinly sliced.

• 1 Leek - top and tail - sliced down the middle but leaving 1-2 cm from the ends. Remove the outer layer and then wash well to remove sediment/dirt on the inside. Slice to 0.5cm thickness across.

• 1 tbsp freshly grated ginger

• 1 Shallot - finely sliced

• Asian green like pak choy head - sliced or broken up into single leaves.

• 2 tsp coconut oil

• 6 anchovies from a glass jar

• 100 ml coconut aminos

• 5 Garlic cloves- sliced thinly and fried slowly till crisp and golden in ghee

Optional extras:

• Asparagus (50 grams), 2 medium Carrots (thinly sliced or into ribbons), green beans 50-100 grams, Shitake or another mushroom (100 grams)

Optional toppings:

• Fresh coriander leaves. Red chili flakes, spring onion/scallion, red or green chili.
  
  

Stir-Fried Asian Green Recipe:

1. Cook the crips garlic slices first. Use 1/2 of the coconut oil and fry until crisp, 2-3 minutes - be careful not to burn - use a paper towel to drain excess oil.

2. Prepare the sauce. Simply blend anchovies with your coconut aminos. Sweet and salty flavors are perfect with these greens!

3. Clean and dry the pan, then turn on high heat. Add the coconut oil.

4. Add to the pan the shallot, freshly grated ginger, leeks and cabbage, and carrot slices if using. Story fry for 3 minutes.

5. You can add a little water to steam a little once you have a little color on the vegetables. (But not too much)

6. Next. add the broccoli and Asian green like pak choy last and optional if using asparagus and mushrooms.

7. Try to limit the use of the utensil and toss instead as the broccoli can break up.

8. Add the sauce and toss through.

9. Add the optional extras - herbs and chili.

10. Then add the crisp garlic sprinkled over at the end makes this a showstopper! Add vibrant chili flakes if you like a little heat too!

Serve alongside pork, beef slices or fish/shellfish.

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Nutrition facts per serving (based on 4 servings)

Calories: 176
Protein: 9
Carbs: 26.2
Fat: 3.9
Fibre: 5.4
Vitamin B1: 0.1mg
Vitamin B2: 0.2mg
Vitamin B3: 2.5mg
Vitamin B5: 0.4mg
Vitamin B6: 0.6mg
Vitamin B9: 180ug
Vitamin B12: 0.1ug
Choline: 30mg
Vitamin A: 9812IU
Retinol: 0.7ug
Vitamin C: 120mg
Vitamin D: 4.1IU
Vitamin E: 0.7mg
Vitamin K: 150ug
Calcium: 310mg
Copper: 0.1mg
Iron: 2.8mg
Magnesium: 61mg
Manganese: 0.6mg
Potassium: 771mg
Selenium: 6.2ug
Zinc: 0.8mg
Omega 3: 0.1g
Omega 6: 0g

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