Stir Fry Green is yet another dish from Asia that is not deeply acknowledged. We all have that knack that vegetables can never be the main dish, and honestly, it is one of the bizarre conclusions that we have set in our minds. But there is always a chance or something that will completely change your mind on the subject, and for today, it’s the stir-fry greens. Yes, this dish may also be thought of as a side dish, but it is full of flavors and has a wide collection of green cruciferous vegetables.
Well, whenever you think of the Asian-styled Stir Fry Greens, you will always think about what kind of green will be needed. Indeed, Asian countries like Japan and China have few greens that are loved like green beans in America for Thanksgiving or any feast. Asian countries are big fans of green beans as well, but they also love their harvest of Bok Choy. Today we are going to share this delicious green stir fry from our Stur Fry box as an eye-opener for people who think that these greens can never get to be so delicious. Other than that, it is a perfect dish to order for your vegetarian friend who might be too shy or confused to dine out, eating just the side. Not anymore!
Since we like to keep this dish as traditional as we can, we look for bok choy and greens that have a sturdy middle stem in them, like collard greens or good old snappy green beans. The preparation may seem simple, but there are a lot of steps involved in making the stir-fry greens. Therefore, we start with welcoming the fresh produce in the morning and get down to washing the greens and preparing them for the first step, which is blanching them.
Yes! We blanch them for two reasons. The first is that the greens we are using have some hard middle stems and leaves. Stir-frying these greens directly in a wok may not give them the soft yet sturdy texture that we wanted. The second is that they are so hard to absorb the taste of the stir-fry sauces we are going to use to season. Therefore, by blanching the greens in the salted water, we are preparing them for the maximum absorption of the stir-fry glaze and sauce without adding heaps of tbsp to it. In short, these greens can get very tricky while cooking, and honestly, we do not want to be burned, and an overcooked glaze on the raw green will make things even worse.
After blanching, we cool down the greens to maintain their texture and vibrant color until an order comes in and we start with the stir fry. What makes them so flavorful is the addition of vegetables and butter.
Finally, we top the stir-fry greens with some red chilly flakes, and voila, a dish of delicious and pleasing stir-fry greens is ready to be eaten just like any chicken or prawn dish from our restaurant. And the best part is that you can eat it with rice, plain chow mein noodles, or as it is.