How to stir-fry leafy greens like spinach or bok choy correctly?

Question

Stir-frying greens? Learn how to keep them vibrant, tender, and not watery with these simple tips.

Answer 1

To stir-fry leafy greens like spinach or bok choy correctly, add them to a very hot wok as the last vegetables, cook quickly until just wilted, and avoid overcrowding the pan.

Detailed Explanation:

Leafy greens cook incredibly fast and are prone to becoming soggy and unappetizing if overcooked. The goal is bright green, tender-crisp results:

1. Hot Wok: Ensure your wok or skillet is screaming hot (smoking slightly) with a tablespoon or two of oil before adding the greens. High heat allows them to cook quickly without releasing too much water and steaming.
2. Add Last: Leafy greens are typically the very last vegetables to go into a stir-fry, after all the other ingredients have mostly cooked through.
3. Dry Greens: Wash your greens thoroughly, then dry them very well using a salad spinner or paper towels. Excess water will cool down the pan and lead to steaming.
4. Small Batches (if necessary): If you have a large volume of greens, stir-fry them in batches. Add a handful, toss quickly until they start to wilt, then add the next batch. Overcrowding leads to steaming.
5. Quick Toss: Add the greens to the hot wok and toss continuously for only 1-2 minutes, or until they are just wilted but still bright green. They will reduce significantly in volume.
6. Season and Serve: Add any finishing sauce or seasonings, toss briefly to combine, and remove from heat immediately to prevent overcooking.

Pro Tip:

For bok choy, separate the white stems from the green leaves. Add the chopped stems to the wok a minute or two before adding the leaves, as the stems are tougher and need slightly longer to cook.