Best Wilted Asian Greens Recipes

Wilted Asian Greens image

Yield Makes 6 servings

Number Of Ingredients 8

1/4 cup rice vinegar (not seasoned)
3 tablespoons soy sauce
2 1/2 teaspoons sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons Asian sesame oil
6 cups pea shoots or pea sprouts (3 oz)
6 cups tatsoi (3 oz)
6 cups mizuna (3 oz)

Steps:

Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

Wilted Asian Greens image

Provided by Martha Stewart

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil
4 teaspoons finely chopped garlic
12 ounces Napa cabbage (half of a three-pound head), cut into strips
12 ounces baby bok choy, cut into 1/2-inch wedges
6 ounces mizuna
12 ounces tatsoi
1 tablespoon rice-wine vinegar
1 tablespoon tamari or soy sauce
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. Add 1 teaspoon garlic, and cook until fragrant.
Add cabbage; stir until it is just wilted, 2 to 3 minutes. Transfer to a large bowl. Repeat process with 1 tablespoon olive oil, 1 teaspoon garlic, and bok choy; cook 1 to 2 minutes. Add to cabbage mixture. Repeat process with 1 tablespoon olive oil, 1 teaspoon garlic, and mizuna; cook 1 to 2 minutes. Add to cabbage mixture. Repeat process with remaining tablespoon olive oil, teaspoon garlic, and the tatsoi; cook 1 to 2 minutes. Add to the cabbage mixture.
Combine vinegar, tamari, salt, and pepper. Pour over greens; toss, and serve.

Wilted Asian Greens image

Provided by ExecutiveCook

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons soy sauce (low sodium)
1 teaspoon miso
1 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cloves
2 1/2 tablespoons Earth Balance shortening (or oil)
2 minced garlic cloves
2 extra firm tofu (silken19oz packages cut into cubes)
2 tablespoons minced ginger
4 green onions (chopped)
2 teaspoons sesame oil (toasted is best)
6 cups Baby Spinach (fresh)

Steps:

Combine soy sauce, miso paste, pepper, salt, cayene and cloves in a small bowl and set aside,
over medium heat heat large skillet and add shortening or oil.
add garlic and let cook for 30 seconds.
turn up heat to medium high and add cubed tofu and the miso paste and toss to coat tofu.
Add ginger and the chopped onion and cook until tofu is beginning to crisp about 4-5 minutes.
add toasted sesame oil and add the spinach and cover. Cook until greens start to wilt about 1-2 minutes. Remove and serve immediately. with soy sauce and spicy chili sauce is desired.

Nutrition Facts : Calories 50.8, Fat 2.7, SaturatedFat 0.4, Sodium 884, Carbohydrate 5.2, Fiber 1.9, Sugar 0.9, Protein 2.9