I prepare some variation of this recipe almost every week. This is my go-to recipe whenever healthy vegetables is requested. You can pick the type of greens, baby Bok Choy, Chinese mustard, Chinese brocolli, or any other leafy greens you can find in the Chinese grocery store. I like the beech mushrooms, you can also substitute with any other type of fresh mushrooms. It is a healthy, delightful sides to any Chinese dinner. I don’t really have measurements for the ingredients. The girls like this dish so much, that I always buy as much greens as can fit in my wok for one meal.
- Leafy greens.
- Fresh mushrooms
- Minced garlic
- Enough oil to fry the minced garlic
- A splash of fish sauce
- Wash, clean, and drain the leafy greens. If the stalks of the greens are much tougher than the leaves, then separate the stalks from the leaves.
- Heat enough oil in the wok over medium high heat to stir-fry the mincef garlic. Fry the garlic until it turns light brown.
- Turn up the heat and add the stalks. Stir fry for a minute or two until it starts to soften.
- Add the leaves, continue to stir fry until the leaves are wilted.
- Add a splash of fish sauce for taste. Adjust according to the amount of vegetables you have. Fish sauce is very salty. Start with a tsp.
- Stir, turnoff heat, and transfer to serving dish.