GRILLED TOFU AND SAUTEED ASIAN GREENS
Categories Ginger Leafy Green Sauté Vegetarian Quick & Easy Tofu Spinach Grill/Barbecue Healthy Vegan Sesame Soy Sauce Gourmet
Yield Makes 2 main-course servings
Number Of Ingredients 9
Steps:
- Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels. Weight with a shallow baking pan or baking sheet and let stand 2 minutes. Repeat weighting with dry paper towels 2 more times.
- Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, Tabasco, and 1 tablespoon vegetable oil in a glass pie plate. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, 8 minutes total.
- Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking. Lift tofu from marinade with a slotted spatula (reserve marinade) and grill, turning over once carefully with spatula, until grill marks appear and tofu is heated through, 4 to 6 minutes total.
- While tofu grills, heat remaining teaspoon vegetable oil in a 12-inch skillet over moderately high heat until hot but not smoking, then sauté greens, tossing with tongs, until beginning to wilt. Add reserved marinade and sauté, tossing, until greens are just wilted, about 1 minute. Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates.
- Serve greens with tofu slices.
STIR-FRIED ASIAN GREENS WITH CHILES AND GARLIC
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
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.
SAUTEED ASIAN GREENS
Make and share this Sauteed Asian Greens recipe from Food.com.
Provided by ratherbeswimmin
Categories Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- 1 lb. Chinese mustard greens (or bok choy or choy sum).
- 2 t. Asian sesame oil.
- 1 clove garlic, minced.
- 1-2 t. soy sauce.
Nutrition Facts : Calories 51.4, Fat 2.5, SaturatedFat 0.3, Sodium 112.3, Carbohydrate 5.9, Fiber 3.8, Sugar 1.9, Protein 3.3
More about "asian style sauteed greens recipes"
CHINESE GREENS (YU CHOY) STIR FRY - STEAMY KITCHEN …
From steamykitchen.com
5/5 (2)Total Time 8 minsCategory Side DishCalories 52 per serving
- Heat the oil in your wok until hot. Turn the heat to medium. Add the garlic cloves to the oil and fry until the cloves are golden brown (but not burnt!). This will flavor the oil.
- Add the Yu Choy, stir so that each stalk gets a light coating of the garlic-flavored oil. Add the chicken broth and immediately cover. Let the vegetable steam for 3 1/2 minutes until tender. The Yu Choy should still be bright green, the stalks should be soft and still have a nice bite to it.
UNIVERSAL CHINESE GREENS: PART 1 - STIR-FRYING
From diversivore.com
4.8/5 (8)Total Time 10 minsCategory Main Course, Side DishCalories 58 per serving
- Wash and thoroughly dry the greens. If you're using choy sum, you can leave the stems whole or cut them into more manageable bites. If you're using a larger/tougher green like gai lan, slice the stems into relatively thin pieces to ensure that they cook evenly.
- Heat a wok over very high heat (as hot as you can manage) for about 30 seconds. Add the peanut oil and swirl to cover the bottom of the pan. Heat until the wisps of smoke begin to appear at the edges of the oil.
- Add the ginger and garlic to the wok and stir-fry for about 30 seconds, or until the garlic is golden but not brown. Add the choy sum and stir-fry until the leaves are wilted and the stems softened; about 2 minutes. Try to make sure that the vegetables don't mound in the center of the wok, as this will prevent them from cooking evenly. Instead, you want to keep them as spread out as possible.
SAUTéED CHINESE GREENS TRIO - FORKS OVER KNIVES
From forksoverknives.com
5/5 (4)Category Vegan Salads & Side Dish RecipesServings 6Total Time 40 mins
ASIAN GREENS WITH GARLIC SAUCE (CHOY SUM RECIPE)
From saveur.com
Servings 4Total Time 5 mins
THE SERIOUS EATS FIELD GUIDE TO ASIAN GREENS
From seriouseats.com
STIR-FRIED CHINESE MUSTARD GREENS (XUELIHONG) - THE …
From thewoksoflife.com
CHINESE GREEN BEAN RECIPE - SWEET T MAKES THREE
From sweettmakesthree.com
DON’T THROW RADISH GREENS! JAPANESE-STYLE SAUTEED RADISH GREENS
From japanmcconnell.com
SIMPLE SAUTéED GREENS | ALEXANDRA'S KITCHEN
From alexandracooks.com
ASIAN STYLE SAUTEED GREEN BEANS - SIMMER TO SLIMMER
From simmertoslimmer.com
SAUTéED GREENS WITH GINGER AND SESAME RECIPE - GRACE PARISI
From foodandwine.com
CHINESE GARLIC GREEN BEANS - HEALTHY NIBBLES BY LISA LIN
From healthynibblesandbits.com
EASY SAUTEED CHINESE GARLIC GREEN BEANS - I HEART …
From iheartumami.com
CHINESE GARLIC GREEN BEANS – TAKES TWO EGGS
From takestwoeggs.com
SAUTéED JAPANESE (HAKUREI) TURNIPS WITH GREENS RECIPE - SERIOUS …
From seriouseats.com
CHINESE GREENS 101: THREE BASIC COOKING TECHNIQUES …
From seriouseats.com
ASIAN GREEN BEAN RECIPE (SAUTéED CHINESE STRING BEANS)
From joyfuldumplings.com
ASIAN GREEN BEANS - JO COOKS
From jocooks.com
ASIAN GREEN BEANS - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love