Savory Asian Greens Stir-Fry Medley

1. Prepare the Greens

Slice the dark, leafy greens into 1- or 2-inch-wide sections, removing any thick stems. Wash and dry them thoroughly, separating the stems from the leafy tops.

2. Heat the Oil and Sauté Aromatics

Heat 2 tablespoons of peanut oil over medium-high heat in a large nonstick skillet or wok. When the oil is hot, add the finely minced garlic and grated ginger, stirring constantly for about 30 seconds until they release their fragrant aroma.

3. Stir-Fry the Stems

Add the thick stems of the greens to the skillet and stir-fry them for 1-2 minutes until they start to soften.

4. Stir-Fry the Leafy Tops

Add the leafy tops of the greens and stir constantly for another 2-3 minutes, ensuring they cook evenly and begin to wilt.

5. Season the Greens

Season the greens by sprinkling 1 tablespoon of rice cooking wine, 2 teaspoons of soy sauce, a pinch of sugar, and 1 teaspoon of toasted sesame oil (if using) over them.

6. Final Stir and Serve

If the leaves need a little extra help wilting, cover the pan for 1-2 minutes. Once they’ve wilted, give everything a final stir and continue stir-frying until the greens are brightly colored and tender. Remove from the heat and serve immediately.