Many friends have asked me, saying they don't know how to cook leafy greens and can't make them taste good no matter how they try. In fact, non-greasy leafy greens are very easy to cook and delicious. Here, I'll share my three most common methods.
Method One: Blanching.
First, bring a pot of water to a boil. Once boiling, sprinkle in a spoonful of oil and a spoonful of salt. Wash the vegetables and add them to the boiling water in batches (about four liang, or 200g, at a time, depending on the amount of water). Cover and let it steam for about half a minute. As soon as the water comes back to a rolling boil, immediately remove the vegetables and spread them out on a large plate to cool. In the wok, add a spoonful of oil, stir-fry your favorite seasonings (such as scallions, ginger, and garlic) until fragrant. Add two spoonfuls of water, followed by two spoonfuls of light soy sauce or dark soy sauce. Immediately pour this over the vegetables. Alternatively, you can use a cold dressing: add soy sauce or salt, vinegar, and sesame oil, and mix. To taste, you can add white pepper, chili oil, chicken powder, roasted sesame seeds, etc., to enhance the flavor. This method is simple and quick, the vegetables remain bright in color, crisp, tender, and refreshing, and won't become tough and hard to chew.
Blanched Greens
Method Two: Stir-frying.
Heat two spoonfuls of oil in a wok. Add your favorite aromatics, such as scallions, ginger, and garlic. However, I personally recommend adding Sichuan peppercorns or star anise—this is the true way to cook vegetarian dishes "meat-style," resulting in a fragrance similar to meat dishes that makes the leafy greens exceptionally vibrant and delicious. Add the aromatics to the wok over medium-low heat and stir-fry for about a minute to infuse the oil with their aroma. Then, turn up the heat to high, immediately add the vegetables and stir-fry. This usually takes only two to three minutes. Add salt when they are almost done. If you like, turn off the heat just before serving, add a small spoonful of light soy sauce, and toss quickly to coat evenly. This can add a glossy finish and enhance the aroma.
Method Three: Boiling.
First, bring half a pot of water to a boil (chicken broth or meat broth is ideal, but don't use too much—just enough to submerge the vegetables). Add two spoonfuls of sesame oil. You can add aromatics to taste, such as a few Sichuan peppercorns or a few white peppercorns. Once boiling, add quick-cooking greens, such crown daisy, amaranth shoots, or tender amaranth. Boil for two to three minutes. Finally, turn off the heat and season to taste with salt and chicken powder. I find that some vegetables are already delicious enough this way, with a "premium soup vegetable" quality—soft and tasty. This cooking method is especially good for vegetables that tend to become tough when stir-fried.
Cracker