Universal Chinese Greens Part 2: Braising

Universal Chinese Greens - Braised Tatsoi - Diversivore.com

Universal Chinese Greens Part 2: Braising

Braising is a great way to capture the essential flavours typical of good Chinese vegetables (especially leafy greens) without the hassle of stir-frying. This basic recipe features tatsoi (or bok choy) and a classic, easy braising liquid.

Course Side Dish

Cuisine Chinese

Keyword authentic, basic chinese braising, chinese braised vegetables, chinese braising sauce, easy, vegan, vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 58kcal

Ingredients

450 g tatsoi or spinach, or another Chinese leafy green
2 tbsp dark soy sauce
1 tbsp brown sugar
3/4 cup water see note
1-2 blades star anise see note
1 tbsp peanut oil or other neutral oil
2 cloves garlic minced
2 tsp corn starch
water

Instructions

Wash and the greens and set them aside. If you're using tatsoi, bok choy, or choy sum, you can leave the stems whole or cut them into more manageable bites. If you're using a larger/tougher green like gai lan, slice the stems into relatively thin pieces to ensure that they cook evenly. If you're using a very leafy green like spinach or amaranth, leave it whole.
Combine the soy sauce, sugar, water and star anise (if using) and set aside.
Heat the oil in a large pot (large enough to hold all of the uncooked greens) over medium high heat. Add the garlic and saute for 1 minute. Add the sauce from step 2 and bring to a boil.
Once the braising liquid is boiling, add the greens to the pot, cover, and cook for 1 minute over medium-high heat. Remove the lid and stir the wilted greens into the braise. Reduce the heat to low and simmer, covered, for 4-5 minutes. If you're using a thick-stemmed green like gai lan, you may need to extend the cooking time. For a very soft leafy green like spinach, reduce the cooking time to 2-3 minutes.
Uncover and remove from heat. Combine the corn starch with just enough water to make a thick mixture, then pour into the braising liquid and stir. Let stand for 2-3 minutes to let the sauce set a bit, then serve the greens with some of the braising liquid.

Notes

If you use a particularly watery vegetable like spinach, you may wish to reduce the amount of water you start with to 2/3 cup, or even 1/2 cup for a more potent flavour.

"Blades" of star anise references individual segments from one single star anise pod. An entire pod will contribute a lot of anise flavour, so simple break off one or two of the little segments that make up the entire pod and use these.

Nutrition