Asian Greens, Chinese Restaurant Style

The common bright green stir-fry of Chinese restaurants, usually made with gai lan; it doesn’t get much simpler. Other vegetables you can use: broccoli raab, any other Asian green, collard greens, kale, or broccoli.

11/2 pounds gai lan

2 tablespoons peanut oil

1 tablespoon minced garlic (optional)

1/4 cup oyster sauce

• Separate the leaves and stems of the gai lan; cut the stems into 2-inch lengths.
• Heat a large skillet over high heat for 3 or 4 minutes.
• Add the oil, wait a few seconds, then add the leaves of the greens and toss until they wilt, about 3 minutes; put on a platter. Add the stems, the garlic if you’re using it, and about 1/4 cup water. Toss until the stems are crisptender, 3 to 5 minutes. Remove them and put on top of the greens. Top with oyster sauce and serve.

Asian Greens with Thickened Soy Sauce.
• Instead of the oyster sauce, make a slurry by whisking 2 teaspoons cornstarch into 1/4 cup soy sauce; substitute this mixture for the oyster sauce.

MAKES: 4 servings

TIME: 15 minutes