Panda Express Super Greens
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
169 kcal
-
Course
Side Dish
-
Cuisine
Chinese-American Fussion
Panda Express Super Greens
Description
This recipe combines roughly chopped flat cabbage, kale with stems removed, and broccoli florets, washed thoroughly before cooking. The vegetables are stir-fried in a hot wok or deep skillet heated until smoking, then oil and broccoli are added first, cooking briefly for 1-2 minutes. Garlic and the leafy greens join next along with salt, tossing to evenly cook and develop flavor.
When the pan liquid reduces, water is added and the vegetables are covered to steam gently for about two minutes, ensuring tenderness without overcooking. Vegetarian oyster sauce is added for umami richness, and seasoning is adjusted with additional salt as needed. The result is a vibrant, crisp yet tender vegetable side with a savory depth suited for pairing with various main dishes.
Ingredients
- 5 cups flat cabbage or green cabbage, roughly chopped, Taiwanese
- 4 cups curly kale (stems removed and roughly chopped or torn)
- 3 cups broccoli florets
- 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 5 large cloves garlic (roughly chopped or sliced)
- 1/2 teaspoon salt
- 1/4 to 1/2 cup water
- 1 tablespoon vegetarian oyster sauce
Instructions
- Wash and prep your cabbage, kale, and broccoli. We usually soak our vegetables in a large stainless steel mixing bowl of cold water, changing out the water 1-3x and letting the vegetables drain in a colander while we prepare the other ingredients.
- Heat your wok or large/deep skillet over high heat. When it starts to lightly smoke, add the oil, followed by the broccoli. Cook for 1-2 minutes.
- Add the garlic, followed by both the cabbage and kale. Stir to combine, and sprinkle with salt. Stir-fry, using your wok spatula to mix the vegetables so they get contact with the hot sides of the wok.
- As the liquid starts to dry out, pile the vegetables in the center of the wok, add a ¼-½ cup of water. If your pan has trouble maintaining high heat, stick to the low end of the range. Cover and let steam for 2 minutes.
- Add the vegetarian oyster sauce, if using. Stir to combine and salt to taste once again if needed. If you like your vegetables more well-done, cook for another minute or so.
- Transfer to a plate and serve with your favorite Chinese dishes!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Sodium | 489mg | 20% |
| Potassium | 615mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 7205IU | 144% |
| Vitamin C | 157mg | 174% |
| Calcium | 246mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
