On Cooking Asian Greens

Recipes for asian greens by chef robert hammond Back in the early 1980’s I studied Cantonese, Mandarin and Szechwan styles of Chinese cookery at various venues in Seattle, Washington. It was then that I was introduced to the veritable bounty of Asian greens. As years passed I have had the privilege of learning at the apron strings of cooks and sharing of the family table from many Asian cultures including Thailand, Vietnam, Malaysia, Indonesia, and the Philippines.

The preparations and cooking techniques are fairly simple. For any of the recipes you can use whatever greens that you like or are available. One of the beauties of Asian cuisines is its flexibility and adaptability. Any of the greens can be used in western style preparations as well.

The one most important thing to remember is to choose fresh, young greens. Wash and dry them well before proceeding with preparation, particularly if they are to be stir fried or sautéed. Here are a few recipes that I would like to share but don’t stop there. There are many great cookbooks out there that specialize in various Asian cuisines. If you are interested in both growing and cooking these greens a valuable resource that I have found is Oriental Vegetables, The Complete Guide for the Gardening Cook by Joy Larkom (©1991, Kondasha International). Check it out and enjoy your greens.

Chinese Broccoli Beef with Oyster Sauce
From the recipe file of Robert Hammond, the Kitchen at Honeyman Creek Farm

This dish lends itself to any of the Asian greens particularly those that have succulent stems such as Bok Choy, Yu Choy or Choy Sum. If you use any of these greens in lieu of the Chinese Broccoli omit the blanching step. Of course your can also eliminate the meat to prepare this as a vegetable side dish rather than a main dish. Serve this with lots of steamed rice or on a bed of fried rice vermicelli noodles.

Yield: 6 servings

1 lb lean beef such as top round, flank steak, or sirloin
2 tablespoons cornstarch
2 tablespoons Chinese rice wine or dry Sherry
1 tablespoon light soy sauce

Slice the meat very thin, cutting against the grain, and cut into 1⁄2 incch strips. Combine the meat with the corn starch, rice wine and soy sauce. Set aside to marinate for 20 minutes.

1 lb Chinese Broccoli

Wash the Chinese broccoli well. Discard any tough looking stems and cut the rest of the stems in half. Bring a large pot of water to a boil and add the broccoli. Blanch the broccoli for two minutes or just until the stems and leaves are just tender. Remove the broccoli from the boiling water and place in cold water. Drain and dry thoroughly.

3 tablespoons Chinese oyster sauce
2 teaspoons sugar
1 1⁄2 tablespoons light soy sauce
1 tablespoon Chinese rice wine or dry sherry
1⁄2 cup chicken broth
2 teaspoon cornstarch
4 tablespoons vegetable oil
3 cloves garlic, chopped fine
2 teaspoons fresh ginger root, minced
2 green onions, finely chopped
The blanched Chinese Broccoli
The marinated meat

Combine the oyster sauce, sugar, soy sauce, rice wine, chicken broth and corn starch. Set aside for the sauce. Heat a wok over high heat until hot. Add 2 tablespoons of vegetable oil. Add the garlic, ginger and green onions. Stir fry just until the garlic begins to turn color, about 10 seconds. Add the Chinese broccoli, and stir fry for one minute. Remove from the wok. Wipe out the wok.

Return to wok to the heat and heat it again until it is hot. Add the remaining 2 tablespoons of vegetable oil. Stir fry the meat for 2 minutes or until the all of the meat changes color. Add the Chinese broccoli and reserved sauce ingredients. Stir fry until the sauce has thickened tossing to coat the broccoli.

Chow Vegetable with Garlic
From the recipe file of Robert Hammond, the Kitchen at Honeyman Creek Farm

Another traditional way of cooking any of the Asian greens

Yield: 4 servings

1 lb greens, washed, dried and cut in half
2 tablespoons vegetable oil
2 cloves garlic, smashed
3 thin slices of fresh ginger root, smashed
1 teaspoon sugar
1 teaspoon light soy sauce
1 tablespoon Chinese rice wine or dry Sherry
2 tablespoons chicken broth
1 teaspoon toasted sesame oil
Chile bean paste, to taste (optional)

Heat a wok over high heat. Add the vegetable oil and heat it until it is hot. Add the garlic and ginger and stir fry for 30 seconds. Add the greens and stir fry for one minute. Add remaining ingredients, stir to combine and cover. Simmer about two minutes until the leaves are tender. Serve.

Chow Vegetable with Sesame Seeds
From the recipe file of Robert Hammond, the Kitchen at Honeyman Creek Farm

This is a very traditional way of cooking any of the leafy Asian greens.

Yield: 4 servings

1 lb greens, washed, dried and cut in half
2 tablespoons vegetable oil
1⁄2 teaspoon salt or to taste
1⁄2 teaspoon toasted sesame oil
1 tablespoon toasted sesame seeds

Heat a wok over high heat. Add the vegetable oil and heat it until it is hot. Add the greens and stir fry for one minute. Add salt and sesame oil and stir fry for an additional 1⁄2 minute. Sprinkle with toasted sesame seeds. Serve.

Stir Fried Spicy Cabbage
From the recipe file of Robert Hammond, the Kitchen at Honeyman Creek Farm

Yield: 6 servings

This preparation may be served at room temperature or cold. Any other greens may be substituted. It is particularly good with the heading type of Chinese mustard green.

3 tablespoons sugar
4 tablespoons rice vinegar
4 teaspoons light soy sauce
1 teaspoon salt
1 teaspoon toasted sesame oil

Combine sugar, rice vinegar, soy sauce, salt, and sesame oil. Set aside for the dressing.

2 tablespoons vegetable oil
2 cloves garlic, minced
1 1⁄2 tablespoons fresh ginger root, minced
1 red chili pepper, seeded and minced
1 red bell pepper, small dice
1 lb Nappa cabbage, cut into 1 1⁄2 inch by 3⁄4 inch slices (washed and thoroughly dried)

Heat a wok over high heat until hot. Add vegetable oil and heat until hot. Add garlic, ginger, red chili pepper. Stir fry about 10 seconds until fragrant. Add bell pepper. Stir fry about 30 seconds. Add Nappa cabbage and stir fry for about two minutes or just until it is slightly wilted. The cabbage should remain crisp. Remove from the heat and toss with the dressing mixture. Let the cabbage cool to lukewarm before serving.

Nappa Soup with Mushrooms
From the recipe file of Robert Hammond, the Kitchen at Honeyman Creek Farm

Yield: 6 servings

This soup is a very typical type of soup that utilizes Asian greens. It was taught to me by Jane Wong Lewis of Seattle, Washington. Jane was my instructor of Cantonese cooking at the House of Rice. The House of Rice no longer exists but the many recipes that she shared do. Feel free to substitute others as you wish. I particularly like it made with Chinese mustard greens.

6 cups Chinese chicken or meat broth
1 lb lean pork, cut into thin strips
1 lb Nappa cabbage, shredded
1 teaspoon Chinese salted turnip (Chun Choy), minced - optional
6 fresh mushrooms, sliced
2 teaspoons salt or to taste
2 green onions, thinly sliced

Bring the stock to a boil and add the pork. Simmer for 5 minutes. Add the Nappa, mushrooms and Chun Choy. Simmer for 2 minutes. Add salt to taste. Garnish with thinly sliced green onion.