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 Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

15 calories; calories from fat 12%; protein 1.7g; fat 0.2g; saturated fat 0g; carbohydrates 2.5g; fiber 1.1g; sodium 74mg; cholesterol 0mg.
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