Pan-Steamed Asian Greens

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.

This recipe goes with Pan-Steamed Asian Greens with Shiitake Sauce

Yield: Makes 4 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 15
  • Calories from fat: 12%
  • Protein: 1.7g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 2.5g
  • Fiber: 1.1g
  • Sodium: 74mg
  • Cholesterol: 0.0mg

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

Preparation

  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pan-Steamed Asian Greens Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy