Crispy Stir-Fried Chinese Greens

Steps

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1. 1
   Wash the greens and tie them with a rubber band around the root. Trim the root end, then cut the stems and leaves into long sections, keeping stems and leaves separated.
   ▶ ≈0:43
2. 2
   Prepare the seasonings: mince 2-3 garlic cloves and slice red chili. Ginger can be added as an alternative for those who prefer it.
   ▶ ≈1:11
3. 3
   Heat the cast-iron wok on medium heat, add olive oil while the wok is still cool, then gently stir the garlic and chili until fragrant. Once sizzling, add the vegetable stems.
   ▶ ≈1:38
4. 4
   Add the vegetable leaves and season with salt and black pepper.
   ▶ ≈1:53
5. 5
   Pour in one tablespoon of hot water, immediately cover the wok, and steam for about 20 seconds.
   ▶ ≈2:07
6. 6
   Uncover and toss the greens until cooked through. This method significantly reduces oil smoke while achieving excellent results without constant wok tossing.
   ▶ ≈2:20