Stir-frying Shanghai greens, or *qing chao ji mao cai*, is a quick, healthy, and delicious way to enjoy this tender vegetable. With just a few steps, you can create a dish that’s crispy, fresh, and full of flavor.
First, prepare the greens: wash 500g of Shanghai greens thoroughly, trimming the roots and discarding any wilted leaves. Pat them dry to prevent excess water in the pan. Heat 2 tablespoons of oil in a wok over medium-high heat until shimmering. Add 2 minced garlic cloves and a pinch of ginger (optional), stir-frying for 10 seconds until fragrant—be careful not to burn them.
Next, add the Shanghai greens to the wok. Toss them continuously for 2–3 minutes until they wilt slightly but remain crisp. Season with ½ teaspoon of salt, a pinch of sugar (to balance bitterness), and a dash of light soy sauce for umami. For extra richness, drizzle in ½ teaspoon of sesame oil before turning off the heat.
Serve immediately as a side dish. The key is high heat and quick cooking to preserve the greens’ vibrant color and delicate texture. Enjoy this simple yet satisfying Chinese classic!
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