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  • Prep-time: / Ready In:
  • Makes 6 cups

A trio of Chinese leafy greens stars in this bountiful side dish that packs in tons of good-for-you ingredients. Ong choy (aka water spinach) and choy sum (Chinese flowering cabbage) both have a mild, pleasantly grassy flavor, while gai lan (Chinese broccoli) is slightly more pungent and broccoli-like. Look for these tasty veggies at Asian markets, or substitute spinach for the ong choy, baby bok choy for the choy sum, and baby broccoli for the gai lan.

A savory wok sauce laced with fresh ginger unifies the flavors of all the different greens, while shiitake mushrooms add an extra pop of umami goodness. Serve this delightful recipe alongside a noodle dish or with Sweet and Sour Vegetable Soup to make it a meal!

Tip: To toast sesame seeds, heat in a dry skillet over medium 3 minutes or until they turn golden and fragrant.

For more savory side dishes, check out these tasty ideas:

Sautéed Chinese Greens Trio

Ingredients

  • 1 tablespoon reduced-sodium soy sauce or tamari
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon arrowroot powder
  • ⅛ teaspoon freshly ground white pepper
  • 1 cup sliced fresh shiitake mushrooms (discard stems)
  • 4 cups ong choy or spinach
  • 4 cups choy sum or baby bok choy, halved or quartered
  • 1 bunch gai lan (Chinese broccoli) or baby broccoli
  • 1 tablespoon toasted sesame seeds

Instructions

  1. For sauce, in a small bowl whisk together soy sauce or tamari, ginger, arrowroot powder, white pepper, and 2 tablespoons water.
  2. Heat a wok or large nonstick skillet over high. Add mushrooms and ong choy; cook 3 to 5 minutes or until greens begin to wilt, stirring frequently and adding water, 1 tablespoon at a time, as needed to prevent sticking. (If using spinach, add it to wok the last minute of cooking.) Add 1 tablespoon sauce. Cook and stir 30 seconds more or until sauce thickens and coats mushrooms and greens. Transfer to a platter, leaving two-thirds of platter open for additional greens. (Do not clean wok.)
  3. In the wok, cook choy sum over high 2 minutes. Add 1 tablespoon sauce. Cook and stir 1 minute or until sauce thickens and coats choy sum. Transfer to the platter, leaving a third of platter open for additional greens. (Do not clean wok.)
  4. In the wok, cook gai lan in ½ cup water over high 3 to 5 minutes or until bright green all over. Add 1 tablespoon sauce. Cook and stir 2 minutes or until sauce thickens and coats gai lan. Transfer to platter. Sprinkle with sesame seeds.

Comments (4)

(4 from 3 votes)
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B.J.3 weeks ago
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I am diabetic. I can only use recipes that have nutritional information. Insulin use is based on carbohydrate count and we count fat grams. (Please do not share my email with anyone.) The recipe reads delicious.

B.J.3 weeks ago
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I am diabetic. I can only use recipes that provide nutritional information. Please do not share my email with anyone.

Tina2 weeks ago
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Given that the entire recipe are greens there isn’t anything for you to measure

Anjali4 weeks ago
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Awesome ! Nutrition and full of taste !

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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