Stir-Fried Asian Greens
Heaping ceramic bowls of jasmine rice with portions of this stir-fry constitute Asian “comfort food” at its best. This may require two large pans, or need to be cooked in two batches.
INGREDIENTS | SERVES 8
- 1 bunch (about 1 pound) collard greens, thinly sliced
- 1 small head (about 1 pound) Chinese cabbage (barrel-shaped napa cabbage), thinly sliced
- 1 bunch watercress, stem ends trimmed
- 2 tablespoons peanut oil
- 1 package (10 ounces) white or cremini mushrooms
- 1 large “horse” carrot or 2 cello carrots, peeled, sliced thinly on the bias (diagonal)
- ¼ pound snow peas, halved diagonally
- 1 medium red onion, halved and sliced with the grain
- 2-inch piece ginger, julienne
- 3 cloves garlic, finely chopped
- Salt and white pepper to taste
- 2 tablespoons soy sauce
- 1 tablespoon Chinese cooking wine or dry sherry (optional)
- 1 teaspoon Asian sesame oil
- Black sesame seeds or toasted white sesame seeds for garnish (optional)
Mix together the collards, cabbage, and watercress; wash thoroughly and dry. Heat the peanut oil in a large skillet (13 inches) over high heat until it is shimmery, but not smoky.
Add the mushrooms, carrots, snow peas, onion, ginger, and garlic; sauté 2 minutes, stirring frequently, allowing some parts to brown. Season it well with salt and white pepper.
Add the greens, soy sauce, wine, and sesame oil. Toss or stir; cook only 1 minute, until the greens begin to wilt.
Serve immediately, with jasmine rice and a sprinkling of sesame seeds.