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
6-7 Chinese lettuce/Chinese greens
1 tsp Szechuan peppercorns
1 tbsp light soy sauce
1 tbsp sesame oil
4-5 cloves garlic, chopped
1. 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.
2. Heat 1 tbsp oil in wok over medium heat. Add szechuan peppercorns, and fry until fragrant. Fry garlic until light brown.
3. 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.
4. Remove and add sesame oil on top. Mix. Serve!