Stir-frying leafy green vegetables quickly helps to keep some of vitamins and color. Steaming is also a great way to maintain nutrient content and flavor of vegetables.
What You'll Need
- Measuring spoon
- Measuring cup
- Sharp knife
- Cutting board
- Large nonstick pan with lid
- Spatula or large spoon
Separate Chinese broccoli stems from leaves, and cut stems into 2-inch sections.
Over medium to high heat, heat a large nonstick pan, add oil and swirl to coat sides of the pan.
Add stems into the pan first, sauté for a few seconds, and then add Chinese broccoli leaves.
Add ginger, sugar, and wine. Continue to stir-fry.
Add stock, cover pan and let Chinese broccoli cook until tender but crisp and bright green, about 1 minute.
Add salt, mix well and serve.
Ginger, wine and sugar combined, make a great seasoning to help bring out the flavor of these leafy greens.