Steaming Chinese Greens: A Quick, Healthy Cooking Method

Chinese steamed greens are a quick, simple, and healthy side dish. The method works for almost any leafy greens, but the most popular options are Chinese broccoli (gai lan), bok choy, and choy sum. The greens are usually stir-fried with garlic, blanched and served with a drizzle of oyster sauce, or served in broth. The dish is easy to prepare and cook, and it only takes about 10 minutes to make.

Choosing the right greens

When selecting your greens, look for bright, crisp leaves that are free from bruises and yellow spots. The stalks should be firm and tender, with no dry or crusted ends. These characteristics indicate freshness and will result in a more flavourful and appealing dish.

In addition to the classic options, you can also experiment with other vegetables such as snow peas, sugar snap peas, broccoli, green beans, or water chestnuts. Just ensure that the vegetables you choose will steam relatively quickly, as this is key to the cooking method.

Keep in mind that the flavour of your dish will also depend on the type of greens you choose. Heartier greens like bok choy are perfect for stir-fries, braises, and soups, while tender and succulent greens like spinach or baby bok choy are excellent served in broth.

Preparing the greens

Firstly, select your greens. The most common Chinese greens are Chinese broccoli (gai lan), bok choy, and choy sum. However, you can also use other vegetables such as spinach, baby bok choy, yu choy, or broccolini. Look for bright green, crisp leaves with no yellow spots and tight, compact flower buds. Ensure the stalks are not dry or crusted.

Once you've chosen your greens, it's time to wash them thoroughly. Dirt and sand can be unpleasant, so click apart the leaves and dunk them in a sink or bowl of water to dislodge any debris. After washing, dry the greens with a kitchen or paper towel.

Next, prepare your equipment. You'll need a pot or wok with about an inch of water in the base and a steamer basket (bamboo or metal) to hold the vegetables. Alternatively, if you have a steam oven, you can use a lightweight stainless steel pan. Have a large bowl or sink of cold water ready for blanching the greens after steaming.

Now, you can start cutting your greens. If you're using larger or tougher greens like gai lan, slice the stems into thin pieces to ensure even cooking. For choy sum, you can leave the stems whole or cut them into more manageable bites. Group the stems and leaves separately, as they may need to be steamed for different lengths of time.

Before steaming, have everything else prepared and ready to go. Chop or mince your garlic, and have it in a small bowl. Warm your serving plates and get out your sauce and oil. This dish comes together quickly, so it's important to have all your ingredients ready to avoid overcooking the greens.

Finally, it's time to steam your greens. Place them in the steamer basket or oven and cook until just tender and bright green. The cooking time will depend on the type of green you're using. Softer vegetables like spinach and baby bok choy will only take a minute or two, while Chinese broccoli and regular broccoli will take around 2-3 minutes.

Once your greens are steamed, immediately plunge them into the cold water to stop the cooking process. Remove them once they're warm, not completely cold, and gently squeeze out the excess water. Pat them dry with a towel, and they're ready to be dressed and served!

Blanching the greens

Blanching is an essential step in preparing Chinese steamed greens. It helps to set the vibrant green colour and improves the texture of the vegetables. Here is a detailed guide on blanching the greens:

Firstly, prepare a large bowl or sink of ice-cold water and set it aside. This will be used to stop the cooking process and cool down the greens after blanching. Having this ready in advance will ensure a smooth and quick process.

Next, bring a medium to a large pot of water to a rolling boil. The amount of water should be sufficient to submerge the greens. Add a pinch of salt to the water, and you can also add a few drops of vegetable oil. Salt will help season the greens, while oil will protect them from oxidation, keeping them greener for longer. Stir the water to mix the ingredients well.

Now, add the greens to the boiling water. You can blanch them in batches to avoid overcrowding the pot, which may lead to uneven cooking. Use tongs or a slotted spoon to gently lower the greens into the water.

The blanching time will depend on the type of greens you are using. Tender vegetables like spinach, baby bok choy, or choy sum will only need about a minute. Heartier greens, such as Chinese broccoli or regular broccoli, will require 2 to 3 minutes. Keep an eye on the greens to ensure they do not overcook.

Once the greens are just cooked through and still crisp, immediately remove them from the boiling water. Quickly rinse them under cold running water or plunge them into the prepared ice-cold water. This step is crucial to stop the cooking process and set the vibrant green colour. Allow the greens to cool down to a warm temperature, but do not let them become completely cold.

When the greens are cooled, drain them in a colander and gently squeeze out as much excess water as possible. You can also use paper towels to pat them dry. This step is important to ensure your dish is not diluted when you add the seasonings later.

Finally, plate the blanched greens with minimal overlapping. They are now ready for the next steps of the recipe, such as frying with garlic and drizzling with soy sauce or oyster sauce.

Blanching is a simple yet effective technique to prepare Chinese steamed greens. It ensures the vegetables are cooked evenly, maintaining their colour, texture, and nutritional value.

Stir-frying the greens

Stir-frying is a great way to cook Chinese greens and can be done with a variety of green vegetables, including bok choy, choy sum, gai lan (Chinese broccoli), yam leaves, napa cabbage, mustard greens, watercress, kale, and lettuce.

Preparation:

Before you start, make sure you have all your ingredients ready and within reach. Wash and thoroughly dry the greens. If you are using larger or tougher greens like gai lan, slice the stems into thin pieces to ensure even cooking. For long vegetables like Swiss chard, chop them into smaller pieces.

Heat the Wok:

Place your wok over very high heat for about 30 seconds. Add a neutral, high smoke-point oil, such as peanut oil, and swirl it around to cover the bottom of the pan. Heat the oil until you see wisps of smoke appearing at the edges.

Stir-Fry the Aromatics:

Add your aromatics, such as garlic and ginger, to the wok and stir-fry them for about 30 seconds or until they are lightly browned. Keep the aromatics moving in the wok to prevent them from burning.

Stir-Fry the Greens:

Add the greens to the wok and stir-fry them until they are cooked to your desired doneness. For tender stems like bok choy or gai lan, slice them into smaller pieces before adding to the wok. For thicker stems, blanch them in salted boiling water for a moment to tenderize them first. Spread the greens out in the wok as much as possible to ensure even cooking.

Season and Serve:

Add your seasoning, such as soy sauce, oyster sauce, or hoisin sauce. Stir and toss the greens to ensure they are evenly coated. Stir-fry for an additional 30-45 seconds to reduce the sauce and slightly caramelize the sugars. Remove from the heat and serve immediately.

Some tips for stir-frying Chinese greens:

• Be prepared and work quickly, as stir-frying involves cooking a small amount of food very rapidly in a hot wok.
• Get your wok as hot as possible to achieve the unique flavour of stir-fried food, known as 'wok hei', which is created by the Maillard reaction.
• Do not overcrowd the wok, as this will cause the ingredients to simmer or braise instead of stir-frying.
• Be careful not to overcook the garlic. Add it to the wok before the greens if you want a milder flavour, or towards the end of cooking for a stronger flavour.

Serving the greens

Once your Chinese steamed greens are ready, it's time to serve them. Here's a step-by-step guide:

Plating the Greens

Place the cooked greens on a serving platter or plate. If you're using a combination of different greens, arrange them attractively on the platter. You can also cut any large bulbs in half to make them easier to eat and present them nicely on the plate.

Drizzling the Dressing

Prepare the dressing by combining your choice of ingredients, such as soy sauce, oyster sauce, rice wine vinegar, honey, sesame oil, and sesame seeds. Drizzle the dressing generously over the plated greens, making sure to coat them evenly. You can also sprinkle some fried garlic on top for an extra punch of flavour.

Serving the Dish

Chinese steamed greens are typically served as a side dish alongside a main course. They pair well with a variety of Chinese dishes, such as stir-fries, braised meats, and rice. You can also serve them with Western-style mains like roast chicken or beef. For a complete Chinese meal, serve the greens with a bowl of white rice and a Chinese stir-fry.

Timing and Temperature

It's best to serve Chinese steamed greens immediately after preparing them. This ensures that the greens retain their vibrant colour, texture, and flavour. If you're serving them as part of a multi-course meal, prepare them last or just before serving to maintain their freshness.

Presentation and Garnish

When plating the greens, arrange them neatly and consider adding some garnishes for extra colour and texture. You can use chopped herbs, sesame seeds, or even sliced almonds to enhance the visual appeal of the dish.

Customisation and Variations

Feel free to experiment with different types of greens and dressings to create your own unique variations. You can also add spices, dried peppers, or pepper flakes to the hot oil for an extra kick of heat. Additionally, if you're serving a Western-style meal, you can substitute olive oil for peanut oil in the dressing.

Frequently asked questions