STIR-FRIED ASIAN GREENS WITH CHILES AND GARLIC
Provided by James Oseland
Categories Garlic Leafy Green Side Stir-Fry Vegetarian Dinner Lunch Hot Pepper Bok Choy Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 1. Carefully inspect the greens, discarding or trimming off any spoiled stems or leaves. Trim the bottom ends off and discard. Wash the greens in several changes of the coldest possible water; tepid water might cause them to wilt, and you want them to stay as alert and perky as possible before being cooked. (Note: Because bok choi and baby bok choi tend to have pockets full of sand in the nooks where the leaves meet the center stem, be certain to pull the leaves back slightly away from the stem when you're cleaning them. There are few things worse than a mouthful of sand when you want a mouthful of greens.)
- 2. Cut the cleaned greens into pieces 2-1/2 to 3 inches long. If any of the stems are particularly wide - say, more than 1 inch - or are tough or sinewy-looking, cut them in half lengthwise. If you're using baby bok choi or baby Shanghai choi, you can either leave the heads whole or cut them in half lengthwise - it's up to you. Spin the greens dry in a salad dryer or set them aside to air-dry on a kitchen towel or paper towels; they needn't be bone dry - a little dampness won't matter.
- 3. In a wok, 12-inch skillet, Dutch oven, or soup pot (any pot large and wide enough to comfortably hold the greens will do), heat the oil over medium-high heat. When it's hot but not smoking - it should appear shimmery - add the garlic, the salt, and, if using, the chiles. Sauté, stirring until the garlic just begins to lose its rawness, about 1 minute. (Try not to let the garlic turn golden or golden brown, which would give this dish an inappropriate roasted taste.)
- 4. Add the greens. Raise the heat slightly and immediately begin to vigorously stir-fry the greens around the pot. Continue to vigorously stir-fry the greens until they just begin to go limp but the leaves remain a spring-green color and the stems are still crunchy-crisp, 3 to 4 minutes, depending on the type of greens. Taste for salt, adding only a pinch more if necessary (a little salt goes a long way with greens).
- 5. Transfer the cooked greens to a large serving platter and serve promptly. Be careful not to pile the greens in a small bowl; since the greens will continue to cook for a minute or two after they're removed from the heat, a serving bowl that crowds them may cause them to overcook and become mushy.
THAI GREEN CHILE STIR FRY ON BED OF SHREDDED LETTUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Peel the tough outer layers of the lemongrass to expose the inner pale yellow layer. Trim 2-inches from the bottom, cutting away the bulb. Slice until the tops become tough. Add the pieces to a small pot over medium heat and add the stock and 1/2 cup water. Bring to a simmer and allow to reduce by half. Strain, reserving liquid.
- Into a food processor add the cooked lemongrass, chilies, shallot, garlic, ginger, sugar, cilantro, mint, cumin, coriander, tamari, pepper, lime juice, and salt (if not using the fish sauce). Process into a paste.
- Heat the oil in a wok or large saute pan over high heat; add the chicken and brown. Remove to a plate. Add a drizzle more oil and stir-fry the bell peppers and onions for 2 minutes. Stir in the paste for 1 minute, and then add the reserved liquid and stir. Return the chicken to the pan. Serve stir-fry on a bed of shredded lettuce.
Nutrition Facts : Calories 494 calorie, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 155 milligrams, Sodium 884 milligrams, Carbohydrate 19 grams, Fiber 4 grams, Protein 19 grams, Sugar 10 grams
THAI SAUTEED GREENS WITH CHILI AND GARLIC
Make and share this Thai Sauteed Greens With Chili and Garlic recipe from Food.com.
Provided by hannahactually
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, for 2 minutes. Add a few handfuls of the greens, allow them to wilt slightly, then add more greens in the same manner. Toss well to coat with oil.
- Add the soy sauce, fish sauce and sugar; toss to combine.
- Raise the heat to medium-high and cook until the water released by the greens mostly evaporates, about 5 minutes. The greens are done when a little liquid still clings to the leaves and the stems are tender. Season with salt and black pepper to taste, sprinkle with chilies and serve.
SAUTéED GREENS WITH CHILES, GARLIC AND LEMON
Calabrian chilis are very spicy, but also have a slightly smoky, tangy and fruity flavor that compliments garlic and lemon. You can find them whole-packed in oil or finely chopped in jars. The amount is this recipe will give you a slow burn, but feel free to add more to up the heat.
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Heat 1/4 cup olive oil in a pot over medium-low heat. Add 4 each crushed garlic cloves, chopped Calabrian chiles in oil and wide strips of lemon zest; cook until softened, 2 minutes. Gradually add 1 large bunch chopped Tuscan kale, stirring to wilt, then add a 5-ounce package baby spinach. Increase the heat to medium, stir in 2 teaspoons lemon juice and 1/2 teaspoon kosher salt and cook until dry, 3 minutes. Serve with lemon wedges.
SAUTEED VEGETABLES WITH CHILE-TAMARIND SAUCE
The chile-tamarind sauce is a refined, complex variation on classic satay sauce, which is traditionally thickened with peanuts. This rendition owes its silky texture to mashed kabocha squash. At Arun's, this is served both as an appetizer and as a main course.
Provided by Arun Sampanthavivat
Yield Makes 6 main-course servings
Number Of Ingredients 18
Steps:
- Place tamarind square in small bowl. Cover with boiling water and let stand until pulp softens, breaking apart occasionally with fork, about 45 minutes. Using slotted spoon, transfer tamarind pulp with seeds to strainer set over medium bowl. Press pulp through sieve, leaving seeds behind. Measure 2 teaspoons pulp for sauce (discard remaining pulp).
- Cook squash in medium saucepan of boiling salted water until tender, about 8 minutes. Drain squash. Return to same saucepan and mash to smooth puree.
- Cook guajillo chiles in medium saucepan of boiling water until tender, about 15 minutes. Drain, cool, stem, and seed chiles. Place chiles in blender. Add 1/2 cup water, lemongrass, shallot, ginger, garlic, and lime peel. Puree until chile paste is smooth. Transfer paste to medium saucepan. Whisk in coconut milk, fish sauce, brown sugar, and 2 teaspoons tamarind pulp. Add kabocha squash puree and bring to simmer, whisking often. Simmer until sauce is slightly thickened and flavors blend, whisking occasionally, about 4 minutes. Season sauce to taste with salt. (Can be made 3 days ahead. Cover and chill.)
- Bring medium pot of water to boil; salt generously. Add snow peas and cook just until crisp-tender, about 15 seconds. Using large slotted spoon, transfer peas to colander. Rinse with cold water and drain well. Repeat cooking, rinsing, and draining with each remaining vegetable in separate batches in same pot of boiling salted water until vegetables are just crisp-tender, about 1 minute for asparagus, about 3 minutes for eggplant and zucchini, and about 1 minute for bok choy leaves. Pat snow peas dry; cut on diagonal into thin strips. (Vegetables can be made 2 hours ahead. Let stand at room temperature.)
- Heat oil in heavy large pot over high heat. Add vegetables and toss until heated through, about 4 minutes. Season vegetables with salt and pepper.
- Bring sauce to simmer. Spoon 1/3 cup in center of each of 6 plates. Mound 1/16 of vegetables on each plate and serve.
- *Tamarind is a legume with large brown seedpods. The pulp is used in Indian, Thai, Caribbean, and Latin American cooking. The pulp is sold in block form and is available at Indian markets.
- **Guajillo chiles are maroon-colored, fairly hot dried chiles up to 6 inches long and 1 1/2 inches wide. Available at Latin American markets and some supermarkets.
- **Guajillo chiles are maroon-colored, fairly hot dried chiles up to 6 inches long and 1 1/2 inches wide. Available at Latin American markets and some supermarkets. ***Found at Asian markets and in the Asian foods section of many supermarkets.
SAUTEED GREENS
Beet greens, bok choy, spinach, kale, Swiss chard or any combination of greens can be used in this recipe. The greens can be served as a side dish, or under grilled fish or chicken
Provided by Abby Girl
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in large skillet. Add garlic and shallots and cook on low heat until soft and frangrant. (Add a bit of water if vegetables start to stick).
- Add greens and toss with garlic mixture.
- Add wine and bring to boil. When greens start to wilt, turn them. Cover and cook for a few minutes longer. Season with salt and pepper.
Nutrition Facts : Calories 64.1, Fat 1.6, SaturatedFat 0.2, Sodium 5.2, Carbohydrate 8.2, Fiber 0.4, Sugar 0.4, Protein 1.4
THAI-STYLE GREEN BEANS
Thai for two, anyone? Peanut butter, soy sauce and hoisin sauce flavor this quick, fabulous bean dish.-Candy McMenamin, Lexington, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.
Nutrition Facts : Calories 168 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 476mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
More about "thai sauteed greens with chili and garlic recipes"
EMERIL LAGASSE'S SAUTEED GREENS RECIPE - DELISH.COM
From delish.com
10 BEST FRESH THAI CHILI PEPPERS RECIPES - YUMMLY
From yummly.com
GREEN THAI CHILI PEPPERS - THAITABLE.COM
From thaitable.com
ASIAN CHILI GARLIC NOODLES | 20-MINUTE DINNER RECIPE
From biancazapatka.com
10 BEST THAI GREEN CHILI SAUCE RECIPES - YUMMLY
From yummly.com
ESSENTIAL WEEKNIGHT RECIPE: THAI STIR-FRIED GREENS WITH …
From thekitchn.com
CHILI GARLIC SAUCE RECIPE - THAITABLE.COM
From thaitable.com
SAUTéED MIXED GREENS WITH GARLIC RECIPE - THE SPRUCE EATS
From thespruceeats.com
15 SIMPLE THAI SIDE DISHES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
GREENS WITH GARLIC AND CHILI (VERDURA STRASCINATA) - WILLIAMS SONOMA
From williams-sonoma.com
THAI STIR-FRIED VEGETABLES WITH GARLIC, GINGER, AND LIME
From thespruceeats.com
THAI BASIL CHILI SAUCE RECIPE - THERESCIPES.INFO
From therecipes.info
THAI SWEET CHILI GREEN BEANS - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
SAUCY STOVETOP THAI GREEN BEANS - AMBITIOUS KITCHEN
From ambitiouskitchen.com
SPICY STIR-FRIED EGGPLANT - AUTHENTIC THAI RECIPES FROM THAI …
From thaicookbook.tv
THAI CHILI 2 GO GLUTEN FREE MENU - DANNY'S BLOG
From danny-ferguso.github.io
THAI GREEN CURRY RECIPE – HOW TO PREPARE THE AUTHENTIC STYLE
From tasteasianfood.com
THAI SAUTEED VEGETABLES IN GREEN CHILI SAUCE
From menu.dining.ucla.edu
GREENS WITH GARLIC AND CHILI (VERDURA STRASCINATA)
THAI-INSPIRED MEATBALLS WITH SAUTEED GREENS - GRANOR FARM
From granorfarm.com
VEGETARIAN CHILI WITH SAUTEED GREENS - DR. KAREN S. LEE
From drkarenslee.com
THAI STYLE STIR-FRIED GREENS - CHEF HEIDI FINK
From chefheidifink.com
SAUTEED GREENS WITH GARLIC - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
CHILI GARLIC GREEN BEANS (PF CHANGS COPYCAT RECIPE)
From carriesexperimentalkitchen.com
SAUTéED GREENS WITH GARLIC, CHILI AND LEMON
From kateandthekitchen.com
TASTY THAI CHILI GARLIC “NOODLES” - MEAL PREP ON FLEEK™
From mealpreponfleek.com
THAI STIR-FRIED SPINACH WITH GARLIC AND PEANUTS RECIPE
From thespruceeats.com
ALL THE GREENS WITH GARLIC SAUCE - HEALTHYGFFAMILY.COM
From healthygffamily.com
SIMPLE SAUTEED GREENS RECIPE | FEASTING AT HOME
From feastingathome.com
THAI SAUTEED GREENS WITH CHILI AND GARLIC - PLAIN.RECIPES
From plain.recipes
THAI GARLIC GREEN BEANS - THAI RECIPES
From cooking-thai-recipes.com
THE BEST 10 MINUTE PAN SEARED THAI CHILI SCALLOPS RECIPE
From sweetcsdesigns.com
SAUTéED GREENS WITH CHILI AND GARLIC - GOOD EGGS
From goodeggs.com
WILD GREENS EN PADELLA (WITH GARLIC AND CHILI) - FORAGER CHEF
From foragerchef.com
SUPER EASY COPYCAT PF CHANG'S CHILI-GARLIC GREEN ... - HEALTHY THAI …
From healthythairecipes.com
10 BEST THAI SPICY GREEN BEANS RECIPES - YUMMLY
From yummly.com
THAI SAUTEED VEGETABLES IN GREEN CHILI SAUCE
From menu.ha.ucla.edu
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #side-dishes #vegetables #asian #thai #easy #dietary #greens #3-steps-or-less
You'll also love