Stir-fried greens
清炒青菜
The mandatory vegetable — garlic, oil, a splash of rice wine, greens that still taste green.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: 清炒青菜.
- Prep
- 8 min
- Cook
- 5 min
- Rest
- None
- Total
- 13 min
- Difficulty
- Very easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
A Chinese meal without a green plate is unfinished. This is garlic in hot oil, then greens (choy sum, gai lan, bok choy) tossed until just wilted, seasoned with salt or a little soy. If they go khaki, you cooked them like cabbage for soup.
What you'll need
6 ingredients. Tap each one once it's out on the bench.
Ingredients
- Bok choi400 g
- Garlic3 clove
- Neutral oil30 ml
- Soy sauce (optional)4.9 ml
- Korean rice wine (optional)15 ml
- Salt2½ ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat a wok until it smokes. Oil, garlic 5 seconds, greens, a splash of wine. Toss 1–2 minutes until the stems are just tender. Salt or soy.
Nutrition
Per serving · estimate
- Calories
- 196 kcal
- Protein
- 4.4 g
- Carbs
- 16.8 g
- Fat
- 12 g
- Saturated fat
- 1.9 g
- Fibre
- 2.1 g
- Sugar
- 4.7 g
- Sodium
- 552 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Soy
- Vegetarian
- Vegan
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Bok choy → Broccoli or spinach
Name the green. Same garlic logic.
Tips
- Water-heavy greens need a hotter pan, not a lid, or they boil.
- Oyster sauce is a banquet extra, not required.
History & culture
Every regional table. The dish that does not get a menu poem and still does the work.
Wok greens are as old as the wok. Naming one plate 'the vegetable' is how home cooking works.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Stir-fried greens take?
13 min all in — 8 min prep, 5 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 3 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Soy. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan.
7 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Wok.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
How much soy sauce?
1 tsp (optional) of Soy sauce.
What can I use instead?
Bok choy → Broccoli or spinach. Name the green. Same garlic logic.
Any tips from this recipe?
Water-heavy greens need a hotter pan, not a lid, or they boil. Oyster sauce is a banquet extra, not required.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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