I've decided to make an effort and incorporate Asian greens in my diet. Any ideas on delicious and healthy ways to dress them up? I'd prefer to stay away from soy and oyster sauces if at all possible.
Asian Greens - How to Cook Them? Clean Eating Recipes?
poiuy1234 on 21/04/2015 - 10:02
Comments
With garlic and bacon is a good way to enjoy them :)
Just curious, why not soy or oyster sauce? Like airzone said, you don't need to drown your dish with it, just use it in moderation. I usually water it down with water anyway.
Wash the greens and put into a colander, leaving the water on them. Get a fry pan which has a lid, hot. Put a knob of butter in the pan, let it melt. Then put in the greens with about 1 teaspoon of crushed garlic or ginger, put the lid on the pan, turn off the heat. Then let the greens wilt in the heat. When they are cooked through, plate up and spoon over the sauce.
- Heat oil on med- high heat, chuck in minced garlic (I put lots, but then I like garlic. Otherwise a clove will do)
- When garlic is fragrant (but not brown) throw in the stalks, stirfry for 30 secs. Add salt at this point if you want to.
- Add a splash of shaoshing wine, add the leaves and turn off the heat. If using oyster sauce add now and give it a quick stir; otherwise just put lid on for a bit. Like SuperMick says the greens will wilt, and after around another 30 secs it should be cooked through.
The whole exercise takes around 2 mins tops.
Do what Tangenyahu did, minus the salt, shaoshing wine and oyster sauce.
The minced garlic will be enough to flavour the greens.
Not your typical asian greens but two of my favourites are kangkong with sambal (make your own with prawn paste and chilli) or sweet potato leaves with those small silver asian salty fish that looks like mini anchovies.
aka drain veggies :D
One of my favourite dish! However, I don't think it fits into OP's criteria of eating clean though.
Ohoh which one?
The sambal one, yum yum!
I just made this on the weekend, before kangkong (chinese water spinach) goes out of season. Stunk out the whole house with the belacan but boy does it taste good :)
If you want to avoid oyster sauce, get a can of Lee Kum Kee Chicken Stock powder (available from asian grocery stores). Wash and chop veges, slice ginger and chop some garlic, saute in oil, add vegies, add a teaspoon of the stock powder and some salt. Stir fry until vegies have just started to wilt.
Blanch them. You can do it with other green leafy veggies, e.g kale tastes like broccoli
You could boil them quickly in salted water, then drain off all the water, then mix in sesame oil like a dressing to give that nice taste and serve up. No need any other sauce. A little bit of soy sauce wouldn't do any harm.
Braising in some form of gravy is the way to go. But you don't have to do the whole kailun (sp?) smothered in thick oyster sauce. Just don't be afraid to use them in moderation.