Wok-Seared Verdant Greens with Wok Hei

1. Wash the Greens

Start by thoroughly washing your leafy greens. It’s important to remove any dirt and grit, so give them a good rinse. After washing, shake off the excess water, but don’t worry if the greens are still a bit damp—that hint of moisture will help create steam during cooking.

2. Heat the Wok

Next, place your wok on the stove and heat it until it just begins to smoke. This is crucial for achieving wok hei, the signature smoky flavor that makes this dish special. Pour in the 3 tablespoons of neutral oil, spreading it around the wok to coat the surface evenly.

3. Stir-Fry the Greens

Add your greens to the hot wok and immediately start stir-frying. Keep the greens moving constantly to ensure they are evenly coated with oil and cook uniformly. After about a minute, gather the greens in the center of the wok to allow the sides to heat up. Let them cook undisturbed for 30 to 60 seconds. This quick cooking will tenderize the greens while maintaining their vibrant color and crunch.

4. Season the Greens

Now, spread the greens out again and sprinkle them with the fine sea salt, sugar, and white pepper powder. Continue to stir-fry, making sure the seasoning is well-distributed throughout the greens. Gather the greens in the center once more, giving them a final swirl around the hot wok to infuse them with that desired wok hei.