This recipe for Stir Fried Greens with Garlic and Chilli Oil is really versatile, use whichever greens you have in the fridge.
A simple side dish
Have you seen a plate that looks more nourishing than these stir fried greens? They make the perfect side dish or part of a larger feast. For a light meal you could add some tofu and serve over fluffy white rice.
What I love about this recipe is not just how easy it is to make (simply wok fry your veggies, add the sauce and serve) but that you can use almost any green vegetable you like. In the photos you see here I used curly kale, cavolo nero, curly kale, kalettes, cabbage leaves and spring onions. But you could use anything and everything from spinach to tenderstem broccoli. For more traditional greens try pak choi, or gai lan.
Whichever greens you use the principles of cooking remain the same, add the more tough greens first so that they have longer in the pan to cook then add the remaining greens as they get more and more delicate. Some will barely need to touch the pan before wilting.
Once the vegetables have been cooked with some thinly sliced garlic and a simple sauce, serve on a plate with a drizzling of crispy chilli oil. And it's ready to eat!
A simple sauce
The leafy greens really are the star of this show so only a simple sauce is needed.
This is my go to stir fry sauce whenever I'm in a rush or want to whip up a tasty dinner without much thought. It's made from sesame oil, soy sauce, rice wine vinegar, garlic and ginger. In this recipe I want to give emphasis to the garlic so I thinly slice it and fry it along with the rest of the vegetables. As it cooks it caramelises giving it a fantastic, mellow flavour.
The rest of the sauce ingredients are simply whisked together and added to the wok right at the last minute so that they simply coat the vegetables. It's then all tipped out on to a plate, ready for the chilli oil.
You can make your own chilli oil if you have the time but I always keep a jar in the fridge for dishes such as this.
The recipe
Stir Fried Greens with Garlic and Chilli Oil
Ingredients
For the stir fried greens
- 1 tablespoon sesame oil
- 2 cloves garlic thinly sliced
- 2 bunches various green leaves
For the sauce
- 2 tablespoon sesame oil
- 4 tablespoon soy sauce
- 4 tablespoon rice wine vinegar
- 4 teaspoon ginger minced
- 2 teaspoon garlic minced
For the garnish
- 2 tablespoon chilli oil
Instructions
- Heat the sesame oil in a wok over a high heat.
- Add the thinly sliced garlic and stir fry for 1 minute.
- Add the more tough leaves and any stems to the pan. Stir fry for 2 to 3 minutes.
- Add the more delicate leaves and stir fry for 1 minute or until just wilted.
- Whisk together the sauce ingredients and pour over the leaves. Stir fry for 1 minute or until just heated through.
- Serve on a large dish with a drizzling of chilli oil.
Nutrition
More stir fry recipes
More Chinese inspired recipes
Jay says
Was looking for something that'll go well with orange chicken. This. Was. It. SO good! Even the kids loved it and that's saying something Made mine with lacinato kale. Highly recommend ❤️
Emma says
So glad you enjoyed it Jay!!
Becky Anderson says
This was amazing!
I grew fresh asian greens in my garden and this recipe was perfect for them!
Thank you for sharing!
Emma says
You're very welcome Becky! I'm glad you enjoyed it.