The Stir-Fry Guru Takes on… Leafy Greens
Kale, cabbage and bok choy take a spin in the wok, and end up sweet and tender in these irresistible spring recipes.
Whether or not you're already a fan of leafy greens, you'll become an avid devotee once you've stir-fried kale, bok choy and Napa cabbage. Tossed and tumbled quickly in a sizzling hot wok with a little oil, these nutritional powerhouses gain sweetness and flavor. In fact, leafy greens are among the healthiest vegetables you can eat, packed with phytochemicals, beta carotene, fiber and Vitamin C. Consider transforming a traditional basil pesto into a kale pesto with walnuts and parmesan cheese, or stir-fry a French-style mustard chicken with Napa cabbage. If you want a deceptively easy way to vary your leafy green repertoire substitute the baby bok choy in coconut curried shrimp with swiss chard. Once you get stir-frying the possibilities are limitless.
About Grace Young
The award-winning author of Stir-Frying to the Sky's Edge, The Breath of a Wok and The Wisdom of the Chinese Kitchen is an expert at demystifying the art of stir-frying and celebrating the traditions of wok cookery. In addition to her Chinese cooking videos for Weightwatchers.com, Young's work has appeared in publications including Bon Appetit, Eating Well and Saveur. To learn more, visit graceyoung.com.