Stir-Fried Mixed Greens

Recipe from the Wyllie Fox Farm Kitchen

1 tbsp peanut oil
1 tsp toasted peanut oil (optional)
1 tbsp freshly grated ginger
½ tsp red pepper flakes
2 tbsp chopped scallions
10 cups mixed greens (ie. mustard, chard, spinach, bok choy),
washed, dried & sliced into 1” ribbons
½ cup vegetable stock
salt
2 tsp toasted sesame oil
1 tsp rice wine (mirin) or medium-dry sherry
1 tsp cornstarch mixed with 3 tbsp stock or water

Heat wok & add both peanut oils.  When hot, add garlic, ginger, red pepper flakes & scallions.  Stir-fry 30 seconds, then add greens & stir-fry for 1 more minute.  Add vegetable stock, cover & steam until tender, 2-3 minutes.  Season with salt, sesame oil & mirin. 

Lift greens with tongs and set on serving platter.  Add the cornstarch to the juices left in the wok & boil until thickened.  Pour the sauce over the greens & serve.

Serves 4

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