Spicy Stir Fried Greens Recipes

SPICY STIR-FRIED GREEN BEANS AND SCALLIONS

Steps:

• Mix soy sauce, vinegar, sugar, pepper flakes and 1 tablespoon water in a small bowl. Set aside.
• Heat a heavy skillet (12") over high heat until extremely hot. Carefully swirl 2 tablespoons oil to coat the bottom. Fry green beans, flipping every 30 seconds or so with a wide spatula, until slight charred and crisp-tender - about 4 minutes. Add scallions, continue cooking in same manner until scallions are charred and beans are tender.
• Make a well in the center of the pan; mash garlic and remaining 1 t. oil together. Fry until fragrant - about 5 seconds - and stir into vegetables. Add soy mixture and toss into vegetables to coat; Cook until liquid is reduced by about half, about 15 seconds. Serve immediately.

HOT AND SPICY GREENS

Steps:

• Melt butter in Dutch oven over medium heat.
• Cook remaining ingredients in butter, stirring frequently, until onion and greens are tender; drain.

SPICY STIR-FRIED GREEN BEANS

Steps:

• In medium bowl, mix stir-fry sauce and chili garlic paste; set aside.
• In 12-inch nonstick skillet, heat oil over medium-high heat until very hot. Add green beans. Toss in hot oil and cook 5 to 7 minutes, stirring every minute, until bright green and crisp-tender (mixture may spatter during cooking). Beans will sizzle, blister and brown in spots. Remove from heat.
• Remove beans from skillet with slotted spoon; add to sauce mixture and toss to coat. Place in serving bowl; sprinkle with sesame seed.

SPICY STIR-FRIED GREENS

Steps:

• Place the water and rice in a small saucepan and bring to a boil over high heat. Cover and simmer over medium-low heat for 20 minutes, or until most of the water is absorbed. Remove from the heat and let stand for 5 minutes.
• Starting at the leafy top of the bok choy, cut it crosswise into 1/2-inch-thick slices. (As soon as the slices are cut, they'll fall apart into rings, a little like an onion.) Peel the onion, cut it in half, then cut into thin slices.
• Heat the oil in a large skillet over medium-high heat. Add the bok choy and onion and cook for 5 minutes. Add the soy sauce and crushed red pepper and cook for 4 to 5 minutes, or until the onion is translucent and the bok choy is tender. Season with salt and pepper.
• Spoon some of the rice into the center of each plate, top with the vegetables, and sprinkle with the almonds.
• Almonds are believed to have originated in China and Central Asia and eventually made their way to the Middle East and the Mediterranean. They were used in breads served to Egypt's pharaohs, and ancient Romans showered newlyweds with them as a fertility charm. Knowing that, I think I'll make this dish with cashews.

SPICY STIR-FRIED COLLARD GREENS WITH RED OR GREEN CABBAGE

Steps:

• In a small bowl or measuring cup, combine the rice wine or sherry, the broth or water and the soy sauce. Have all the ingredients within arm's reach from your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and pepper and stir-fry for no more than 10 seconds.
• Swirl in the remaining oil and add the cabbage and collard greens. Turn the heat to high and stir-fry for 1 minute, or until the greens begin to wilt. Add the salt, toss together and add the soy sauce mixture. Stir-fry for 2 minutes, until the collard greens and cabbage are crisp-tender. Remove from the heat and serve.