Farina Kingsley’s Stir-Fried Asian Greens
Recipe reprinted with permission from Farina’s ASIAN Pantry app
Makes 4 servings
For the greens:
2 bunches Chinese broccoli, Swiss chard or spinach
2 tablespoons canola oil
1 teaspoon shrimp paste
For the aromatic paste:
1 red Fresno chili, seeded and chopped
1 (1-inch) slice fresh ginger, peeled and chopped
2 shallots, peeled and chopped
2 cloves garlic, peeled and chopped
For the sweet soy sauce mixture:
2 tablespoons water
1 tablespoon sweet soy sauce
1/8 teaspoon cornstarch
1. Prep the greens: Trim the woody portion of the stems then cut the greens into 3-inch lengths, separating the stalks from the leafy portions. Wash the greens well to remove any dirt or grit, drain and set aside.
2. Make the aromatic paste: Use a mortar and pestle or mini-food processor to grind the ingredients for the aromatic paste until smooth and set aside.
3. Make the sweet soy sauce mixture: In a separate small bowl, combine the water, soy sauce and cornstarch.
3. Heat a wok or large saute pan over high heat. Once the pan is hot, add the oil and fry the aromatic paste for 1 minute. Add the shrimp paste and stir-fry until the mixture is fragrant and the paste turns a shade darker, 2 to 3 minutes.
4. Add in the stalks and fry until just tender, about 1 minute. Add in the greens and continue to stir-fryuntil the leaves have wilted. Stir in the sweet soy sauce mixture and stir-fry until well combined and the sauce thickens.
5. Drain the vegetables in a colander and transfer the greens to a warm plate and serve immediately.