Asian Greens Recipes

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ASIAN GREENS



Asian greens image

Serve this classic side dish as part of a Chinese meal using Asian green vegetables such as pak choi, choy sum or tatsoi

Provided by Elena Silcock

Categories     Side dish, Vegetable

Time 25m

Number Of Ingredients 3

1 tbsp vegetable oil
2 tbsp oyster sauce
350g mixed Asian greens such as pak choi , choy sum or tatsoi

Steps:

  • Whisk the oil and oyster sauce with 1 tbsp water in a saucepan. Cook for 2-3 mins until glossy, then set aside.
  • Bring a large pan of salted water to the boil. Add the greens, turn down the heat and cook for 2 mins, or until just wilted, then drain.
  • To serve: cut any large bulbs in half and put on a plate. Drizzle the sauce over and serve immediately.

Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.9 milligram of sodium

STEAMED ASIAN GREENS WITH HONEY SOY SESAME DRESSING



Steamed Asian Greens with Honey Soy Sesame Dressing image

Provided by Tyler Florence

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

1 1/2 pounds spinach, baby bok choy, Chinese broccoli, or a combination
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds, plus more for garnish

Steps:

  • Pour about 1-inch of water into a wok and bring it to a boil over high heat. Put the greens into a bamboo steamer and cover. Put the steamer into the wok and steam the vegetables for about 5 minutes or until they are just tender. Meanwhile make the dressing by combining the soy sauce, vinegar, honey, oil, and 1 teaspoon sesame seeds in a small bowl. Put the cooked greens onto a serving platter, drizzle the dressing over them, and toss well to coat. Garnish with sesame seeds and serve immediately.

Nutrition Facts : Calories 107 calorie, Fat 1.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 670 milligrams, Carbohydrate 23 grams, Fiber 8 grams, Protein 5 grams, Sugar 4 grams

ASIAN GREENS WITH CHICKEN



Asian Greens with Chicken image

Easy weeknight recipe with plenty of room for variation: use chicken or fish, bok choi, tat soi, choy sum, mustard greens, or turnip greens. It's made with things I normally have on hand (greens, onions tomatoes, cheese, frozen protein, couscous or rice) and cooks up in a jiffy. Feels like a real treat!

Provided by Utopienne

Categories     Main Dish Recipes     Pasta     Chicken

Time 35m

Yield 2

Number Of Ingredients 11

2 teaspoons olive oil
¼ cup diced onion
3 chicken tenders
1 pinch garlic salt
cracked black pepper to taste
¾ cup bok choy, chopped
1 ⅓ cups water
1 (5.6 ounce) box couscous, (such as Near East® Toasted Pine Nut)
1 tablespoon olive oil
12 cherry tomatoes, halved
¼ ounce grated Mizithra cheese

Steps:

  • Heat 2 teaspoons olive oil in a skillet over medium-high heat. Saute onions in hot oil until slightly softened, 3 to 5 minutes. Place chicken in skillet and season with garlic salt and black pepper. Cover the skillet with a lid and cook until chicken is browned on one side, 3 to 5 minutes. Turn chicken and season with garlic salt and black pepper on the other side. Transfer chicken and onions to a cutting board and chop chicken.
  • Stir bok choy into the same skillet, reduce heat to low, cover the skillet with a lid, and cook until greens are slightly tender, about 1 1/2 minutes.
  • Bring water to a boil in a saucepan; remove from heat. Stir couscous spice packet contents and 1 tablespoon olive oil into water; add couscous. Cover saucepan and let stand until water is absorbed completely, about 10 minutes. Fluff couscous with a fork.
  • Spoon couscous onto plates, top with greens, onions, and chicken, respectively, and sprinkle tomatoes and Mizithra cheese over the top.

Nutrition Facts : Calories 525.7 calories, Carbohydrate 66.6 g, Cholesterol 49.9 mg, Fat 18.9 g, Fiber 5 g, Protein 30.6 g, SaturatedFat 3.3 g, Sodium 1065.4 mg, Sugar 4.7 g

ASIAN-INSPIRED MUSTARD GREENS



Asian-Inspired Mustard Greens image

I don't know what it is about this combination of flavors, but I could eat these every day. Even though it contains the right ingredients in the right proportions for a teriyaki sauce, which is what I was aiming for originally, to describe the flavor as such would be inaccurate. I'm usually perfectly happy with this and a bowl of rice as a meal in itself, but when I'm forced to share, it pairs well with roasted chicken or just about any kind of pork.

Provided by trepto

Categories     Side Dish     Vegetables     Greens

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon sesame seeds
1 teaspoon Asian (toasted) sesame oil
6 cups washed and chopped mustard greens
¼ cup water
1 teaspoon minced garlic, or to taste
1 tablespoon soy sauce
2 teaspoons Japanese rice wine (mirin) vinegar
1 teaspoon sake
1 teaspoon white sugar

Steps:

  • Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.
  • Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.
  • Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.

Nutrition Facts : Calories 54.2 calories, Carbohydrate 6.3 g, Fat 2.5 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.3 g, Sodium 247.3 mg, Sugar 1.2 g

WILTED ASIAN GREENS



Wilted Asian Greens image

Categories     Ginger     Leafy Green     Side     No-Cook     Quick & Easy     Vinegar     Spring     Summer     Soy Sauce     Gourmet

Yield Makes 6 servings

Number Of Ingredients 8

1/4 cup rice vinegar (not seasoned)
3 tablespoons soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons Asian sesame oil
6 cups pea shoots or pea sprouts (3 oz)
6 cups tatsoi (3 oz)
6 cups mizuna (3 oz)

Steps:

  • Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

STIR-FRIED ASIAN GREENS WITH CHILES AND GARLIC



Stir-Fried Asian Greens with Chiles and Garlic image

Provided by James Oseland

Categories     Garlic     Leafy Green     Side     Stir-Fry     Vegetarian     Dinner     Lunch     Hot Pepper     Bok Choy     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

1 medium-size bunch (about 13 ounces) tender Asian greens, such as bok choi, baby bok choi, baby Shanghai choi, choi sum, baby kai lan, or water spinach
3 tablespoons peanut oil
4 cloves garlic, peeled, bruised until juicy with a flat side of knife, and coarsely chopped into 3 or 4 chunks
1/4 teaspoon salt
1 to 2 fresh red Holland chiles or other hot fresh red long chiles, such as Fresno or cayenne, stemmed and sliced on the diagonal into thin pieces (optional, but the chiles add appealing color and gentle heat; see Cook's Note, below)

Steps:

  • 1. Carefully inspect the greens, discarding or trimming off any spoiled stems or leaves. Trim the bottom ends off and discard. Wash the greens in several changes of the coldest possible water; tepid water might cause them to wilt, and you want them to stay as alert and perky as possible before being cooked. (Note: Because bok choi and baby bok choi tend to have pockets full of sand in the nooks where the leaves meet the center stem, be certain to pull the leaves back slightly away from the stem when you're cleaning them. There are few things worse than a mouthful of sand when you want a mouthful of greens.)
  • 2. Cut the cleaned greens into pieces 2-1/2 to 3 inches long. If any of the stems are particularly wide - say, more than 1 inch - or are tough or sinewy-looking, cut them in half lengthwise. If you're using baby bok choi or baby Shanghai choi, you can either leave the heads whole or cut them in half lengthwise - it's up to you. Spin the greens dry in a salad dryer or set them aside to air-dry on a kitchen towel or paper towels; they needn't be bone dry - a little dampness won't matter.
  • 3. In a wok, 12-inch skillet, Dutch oven, or soup pot (any pot large and wide enough to comfortably hold the greens will do), heat the oil over medium-high heat. When it's hot but not smoking - it should appear shimmery - add the garlic, the salt, and, if using, the chiles. Sauté, stirring until the garlic just begins to lose its rawness, about 1 minute. (Try not to let the garlic turn golden or golden brown, which would give this dish an inappropriate roasted taste.)
  • 4. Add the greens. Raise the heat slightly and immediately begin to vigorously stir-fry the greens around the pot. Continue to vigorously stir-fry the greens until they just begin to go limp but the leaves remain a spring-green color and the stems are still crunchy-crisp, 3 to 4 minutes, depending on the type of greens. Taste for salt, adding only a pinch more if necessary (a little salt goes a long way with greens).
  • 5. Transfer the cooked greens to a large serving platter and serve promptly. Be careful not to pile the greens in a small bowl; since the greens will continue to cook for a minute or two after they're removed from the heat, a serving bowl that crowds them may cause them to overcook and become mushy.

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