排 · Renew · gentle
Stir-Fried Seasonal Greens
炒时菜
炒时菜
Serves
2
Time
12 min
For
All phases
Po Po sayswhy we make this
“The everyday "whatever-is-fresh" plate. In Chinese postpartum tradition the principle is simple: warming aromatics (garlic, ginger), high heat, short time, and soy and sesame oil at the end. Works with anything green.”
Ingredients · 材料
At SeeWoo · Wing Yip
250g any leafy greens
Spring onions 葱
choi sum, gai lan, water spinach, romaine, savoy cabbage; whatever your shop has
2 cloves
Garlic 蒜
smashed or sliced
2 thin slices
Old ginger 老姜
1 tsp
Light soy sauce 生抽
1 tsp
Toasted sesame oil 麻油
pinch
Sea salt 盐
Method · 做法
1
Wash and trim the greens. Separate stems from leaves; cut stems into bite-size pieces.
2
If the stems are thick (kailan, choi sum) blanch for 60 seconds first; tender greens (water spinach, romaine, savoy) skip the blanch.
3
Heat 1 tbsp neutral oil in a wok over high heat. Add the garlic and ginger; stir 15 seconds.
4
Add the stems first; toss 60 seconds. Add the leaves and 2 tablespoons of water; toss until just wilted, 60 to 90 seconds.
5
Salt lightly. Off heat, drizzle with soy and sesame oil. Serve immediately.
Herbs & safety · 安全
This is food in Chinese postpartum tradition, not medicine. If you are unwell or unsure, speak to your midwife first.