Stir-Fried Chinese Greens

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

Chinese greens are the glory of Chinatown markets. Crisp longbeans, flavorfully bitter Chinese broccoli, buttery rape, baby bok choy in several white to dark green varieties, the long, white icicle radishes known commonly by their Japanese name of daikon, and the hairy, short squashes called “fuzzy melons”—each has its own taste and texture, not quite like anything on our Western shelves.

While intimidating if you have never cooked them, these greens are quickly cut and easil