Recipe courtesy of Jeffrey Alford and Naomi Duguid

Yunnan Greens

  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4, as one of several dishes in
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Ingredients

1 pound bok choy or Shanghai bok choy (5 to 8 heads)

1 tablespoon salt

2 tablespoons peanut or vegetable oil

2 Thai dried red chiles

1/ 2 teaspoon minced ginger

1/2 cup mild vegetable broth or water

1 teaspoon cornstarch, dissolved in 2 tablespoons water

Directions

  1. Place a large pot of water on to boil. Meanwhile, cut the bok choy lengthwise into thirds or quarters and place in a sink full of cold water to soak for several minutes. Wash thoroughly to get any dirt out of the base of the stalks.
  2. When the water is boiling, add about 1 tablespoon salt, bring back to the boil, and add the bok choy. Stir with a long-handled wooden spoon to make sure all the greens are immersed. Bring back to a boil, boil for under a minute, drain, and set aside.
  3. Heat a large wok over high heat. Add the oil and swirl to coat the wok. Toss in the chiles and ginger. Stir briefly, then add the greens and stir-fry for 30 seconds, pressing them against the sides of the wok to sear them a little. Add the broth and let it boil for about 30 seconds. Stir the cornstarch paste well, then add it together with 1/2 teaspoon salt. Stir-fry for another 15 to 30 seconds, turn out onto a small platter, and serve. (Warn your guests that the chiles are not for eating, just for flavor.)

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