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
Sunset MAY 2005
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.
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