SMOKY STIR-FRIED GREENS
Wok hei, or the "breath of a wok," is the elusive smokiness found in restaurant-style dishes that rely on high-powered burners and a skilled hand to achieve it. To create a similar flavor at home, I rely on a hand-held blowtorch, which I use here for simple stir-fried greens. I recommend using either a butane canister with a high-output torch head or a propane canister with a trigger-start head. If you do not have a wok, a heavy cast-iron or stainless-steel skillet can be used instead.
Provided by J. Kenji López-Alt
Categories quick, vegetables, side dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Combine about 2 quarts water and 1 tablespoon kosher salt in a saucepan or wok and bring to a boil over high heat. Add vegetables and cook, stirring, until bright green and crisp-tender, about 20 seconds. Immediately drain vegetables and transfer them to an ice bath, or run under cool water until chilled. Spin vegetables dry in a salad spinner, or pat dry on a paper towel-lined sheet tray.
- Combine sugar, cornstarch, white pepper, 1/2 teaspoon salt and 2 tablespoons water in a small bowl. Stir with a spoon until homogenous, then set aside, leaving the spoon in the bowl.
- Using a paper towel, rub a very thin film of oil into a wok or large skillet, then set over high heat until lightly smoking. Add 1 tablespoon oil and swirl to coat. Add garlic and stir-fry until fragrant but not browned, about 10 seconds.
- Immediately add vegetables and stir-fry for 30 seconds. Working quickly, ignite your blowtorch and, holding the flame 2 to 3 inches above the vegetables, sweep across the surface while shaking the pan, until a smoky aroma reaches your nose, about 15 seconds. (You should hear a distinct crackle and see small bursts of orange flame as the oil on the vegetables jumps and combusts.)
- Still working quickly, stir-fry for another 30 seconds, and torch for another 15 seconds. Stir the sauce to loosen and to distribute the cornstarch that has settled at the bottom of the bowl, then pour it into the wok and stir-fry until the vegetables are coated in a glossy glaze, about 15 seconds. Transfer to a bowl and serve immediately.
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Ali Prada
[email protected]I'm not sure what went wrong, but my greens turned out bitter. Maybe I used too much vinegar.
Amira ahmed
[email protected]This is a great recipe for a quick and easy weeknight meal.
Blake Davies
[email protected]I love the smokiness of this dish. The bacon really adds a nice flavor.
Shiza sheikh
[email protected]This is my go-to recipe for stir-fried greens. It's simple, delicious, and always a crowd-pleaser.
Nuruddin Molla
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover bacon and greens.
Abdull Hannan12345678
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love serving it with mashed potatoes and roasted chicken.
BISHAW DAS
[email protected]I'm not a huge fan of greens, but this recipe changed my mind. The bacon and vinegar really balance out the bitterness of the greens and make them incredibly flavorful. I'll definitely be making this again.
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[email protected]This recipe is a great way to get your daily dose of vegetables. The greens are packed with nutrients and the bacon adds a delicious smoky flavor. I also appreciate that this dish is relatively low in calories and fat.
Shz Ktn
[email protected]I love how versatile this recipe is. I've made it with different types of greens, bacon, and vinegar, and it always turns out great. It's a great way to use up whatever greens I have on hand.
KCK 686G
[email protected]I made this dish for a potluck and it was a huge hit! Everyone raved about the flavor and how easy it was to make. I'll definitely be adding this to my regular rotation of recipes.
JK Jamal
[email protected]This stir-fried greens recipe is a winner! The combination of smoky bacon, tender greens, and tangy vinegar is simply irresistible. I followed the recipe exactly and it turned out perfectly. My family loved it and I'm sure I'll be making it again and