Braised Asian Greens with Soy and Garlic

Try this simple way to prepare Asian greens in a saucepan. It’s less messy than using a wok, and works especially well if you want to cook in large quantity.


  • 2 TBSP peanut oil
  • 4 cloves garlic, finely chopped (not crushed)
  • 1 large bunch of Chinese broccoli, baby bok choy or other greens of your choice
  • 1 DSP soy sauce
  • 2 tsp cornflour


  1. Warm the oil in a small pan and add the garlic. Brown lightly, being careful not to burn the garlic. Put aside.
  2. Prepare the vegetables by separating the leaves from the stems. Chop the stems into 2 inch pieces diagonally. Wash the vegetable components well and drain.
  3. Place ¼ cup of water, the garlic-oil mixture and soy sauce in a saucepan and mix to combine. Cover with lid and bring to the boil.
  4. Add the broccoli stems and braise, covered, for approximately 3 minutes. Toss in the leaves and braise for a further minute until they wilt.
  5. Dissolve cornflour in ¼ cup of water and mix this into the liquid inside the saucepan. Turn up the heat until the sauce thickens slightly.
  6. Transfer the greens onto a serving plate and drizzle with the sauce. Braised greens make a great side to rice and Asian dishes.

Serves 4

Per serve: energy 518 kJ (124 Cal); protein 8 g; fat 10 g; saturated fat 2 g; cholesterol 0 mg; carbohydrate 2 g; fibre 7 g; calcium 48 mg; iron 2 mg