A quick stir-fry to use up those old vegetables. Every weekend there’s a farmer’s market in my area. My favorite stall, by far, is run by this Chinese lady who carries so many different types of vegetables. She has okra, sweet potato, tons of herbs, pumpkins, chilis, fresh peanuts, you name it! I always try and grab a bunch of chinese greens because they’re full of fiber and vitamin C, and so simple to prepare! But, what are all these vegetables called? I found a handy chart if you ever want to refer to it:
Keep in mind, however, that these are only one of the variations of the name! There are different spellings, different languages, etc, so nothing is definitive.
So, here’s a recipe for a quick take on what you can do with asian greens. I don’t use as much oil as the chinese restaurants do nor does my wok get as hot, but it’s delicious none the less. And healthier, too! Who needs all that extra oil, anyway.
Pretty much any will stand in place for choy sum, and feel free to replace soy sauce with fish sauce, hoisin sauce, kung pao sauce, or whatever you’d like.
- 1 Bunch of Choy Sum (About 4 cups), cut into 1 inch long pieces
- 1 Stalk of Celery, thinly sliced on a bias
- 2 green onions, sliced in rings, divided
- 1 thinly sliced zucchini squash
- 1 teaspoon neutral oil
- 2 Tablespoons of soy sauce
- 1 teaspoon of brown sugar
- 1 teaspoon of cornstarch
Heat your wok on medium-high while preparing the vegetables. Drizzle the oil around your wok. Add half the green onions and the celery. Let brown for about 2 minutes. Add zucchini, stir, and let cook for 2 minutes. Then add the stems of the choy sum. Stir, cover the wok for 1 minute. Add the tops of the choy sum, cover for 1 minute.
In a seperate bowl, stir together soy sauce, brown sugar, and cornstarch. Add to the wok and mix, heat the wok to high and stir fry for 1 minute with the sauce. Garnish with the rest of the green onions and chili flakes (optional). Serve hot with rice and meat.