As you probably all know, I am a huge fan of oyster sauce and whenever I am cooking some chinese greens, I always add some oyster sauce. Today, I thought I would change to something different, so I tried to make up a Chinese greens recipe by myself. It turned out to be a surprise: it was really good! I used some Szechuan peppercorns as I like the numb taste. As for the chinese greens, I used 油麦菜 you mai cai, which translates to Chinese lettuce. The leaves of Chinese lettuce are longer than Western lettuce and sword-like shaped. When I told my mom about my new recipe, she was a bit doubtful about the taste, but then she immediately said: “Good, you are finally eating some greens again!”. MOMS! Do try it and let me know how you found it!
Stir-fry Chinese greens recipe
Prep Time:5 minutes
Cook time:5 minutes
Total Time:10 minutes
- 6-7 Chinese lettuce/Chinese greens
- 1 tsp Szechuan peppercorns
- 1 tbsp light soy sauce
- 1 tbsp sesame oil
- 4-5 cloves garlic, chopped
- Cut the chinese greens: cut the stems away, then cut the stems at an interval of about half-finger size. Cut the leaves in a similar way. Keep the stems and leaves separate from one another.
- Heat 1 tbsp oil in wok over medium heat. Add szechuan peppercorns, and fry until fragrant. Fry garlic until light brown.
- Increase heat to high, immediately add stems, stir for 30 seconds or until semi-soft. Add leaves, pinch of salt, light soy sauce and stir-fry until leaves start to wilt.
- Remove and add sesame oil on top. Mix. Serve!