ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pan-Steamed Asian Greens

Yield Makes 4 servings
Notes: Pan-steaming preserves the shape of small greens, whole or halved lengthwise. Larger greens can also be cooked this way; cut them into pieces about 1/2 to 1 inch thick and 4 to 6 inches long. Prep and Cook Time: about 10 minutes.

Ingredients

  • 1 pound Asian greens 4 to 8 inches long, such as baby bok choy, choy sum, yao choy, or small Chinese mustard greens
  • 1/2 cup water
  • 2 tablespoons oyster sauce or soy sauce (optional)
  • 2 to 3 teaspoons toasted sesame oil (optional)
  • 1 tablespoon toasted sesame seed

Nutrition Information

  • calories 15
  • caloriesfromfat 12 %
  • protein 1.7 g
  • fat 0.2 g
  • satfat 0.0 g
  • carbohydrate 2.5 g
  • fiber 1.1 g
  • sodium 74 mg
  • cholesterol 0.0 mg

How to Make It

  1. Remove and discard yellow, damaged, or tough leaves from 1 pound Asian greens 4 to 8 inches long, such as baby bok choy, choy sum, yao choy, or small Chinese mustard greens. If head or stalk is thicker than 2 inches at the base, cut lengthwise into halves or quarters to make about 1 inch thick. Immerse in water and swish to dislodge grit. Drain.

  2. Set a 5- to 6-quart pan over high heat. When hot, add 1/2 cup water and the greens; cover and cook until barely tender to bite, 3 to 5 minutes. Drain greens and pour into a serving bowl.

  3. If desired, drizzle with 2 tablespoons oyster sauce or soy sauce and 2 to 3 teaspoons toasted sesame oil; sprinkle with about 1 tablespoon toasted sesame seeds.