Stir-Fried Red Asian Greens with Garlic and Oyster Sauce Recipe
Red Asian greens, with their vibrant red stems and rich green leaves, offer both a burst of color and a distinct, mildly spicy flavor. Hydroponically grown red Asian greens are crisp, fresh, and full of nutrients. This stir-fry recipe maintains the integrity and vibrancy of the greens while infusing them with classic Asian flavors.
Ingredients:
- Hydroponically Grown Red Asian Greens: 4 cups, washed and roughly chopped
- Garlic: 4 cloves, minced
- Oyster Sauce: 2 tablespoons
- Soy Sauce: 1 tablespoon
- Sesame Oil: 1 tablespoon
- Red Chili Flakes: 1/2 teaspoon (optional for added heat)
- Vegetable Oil or Canola Oil: 2 tablespoons
- Toasted Sesame Seeds: 1 teaspoon (for garnish)
- Water or Chicken Broth: 2 tablespoons
Instructions:
- Prepare Ingredients: Ensure the hydroponically grown red Asian greens are washed and chopped. Mince the garlic and keep all sauces and other ingredients at hand.
- Heat the Wok: In a large wok or frying pan, heat the vegetable or canola oil over medium-high heat until it shimmers.
- Sauté Garlic: Add the minced garlic to the wok and stir-fry for about 30 seconds or until aromatic, being careful not to burn it.
- Add the Greens: Add the chopped red Asian greens to the wok, stirring continuously to ensure even cooking.
- Season: Pour in the oyster sauce, soy sauce, and water or chicken broth. Continue to stir-fry for 2-3 minutes, ensuring the greens are well-coated in the sauce and are beginning to wilt but still maintain some crunch.
- Finish with Sesame: Drizzle in the sesame oil and add the red chili flakes if using. Stir well.
- Serve: Transfer the stir-fried red Asian greens to a serving dish. Sprinkle with toasted sesame seeds for garnish. Serve hot as a side dish with steamed rice or noodles.
Tip: Hydroponically grown red Asian greens are particularly tender. Monitor them closely during cooking to prevent over-wilting. They should retain a vibrant color and slight crunch when perfectly cooked.
