Recipes and Cooking Easy Wok-Fried Greens Be the first to rate & review! (Recipe excerpted from The Pepper Thai Cookbook.) Every home cook loves a one-pan, 20-minute veggie side dish when it comes to rounding out a meal. By Pepper Teigen and Garrett Snyder Updated on April 21, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jenny Huang Total Time: 20 mins Servings: 2 Yield: 1 1/2 cups Jump to Nutrition Facts Ingredients 2 tablespoon oyster sauce 1 teaspoon fish sauce or light soy sauce 1 teaspoon packed light brown sugar (optional) 2 tablespoon vegetable oil 4 cloves garlic, smashed or minced ½ teaspoon Roasted Chile Powder (see recipe), ground Thai chile peppers, or crushed red pepper 6 cup loosely packed leafy greens (such as kale, spinach, bok choy, Swiss chard, and/or broccoli rabe), stems thinly sliced and leaves roughly chopped Ground white or black pepper Directions In a small bowl whisk together the oyster sauce, fish sauce, brown sugar (if using), and 2 Tbsp. water; set aside. In a wok or large skillet, heat 2 Tbsp. vegetable oil over medium-high until shimmering. Add garlic and Roasted Chile Powder and cook until fragrant, about 1 minute. Add greens and sauce mixture. (If using greens with thick stems, add the sliced stems to the pan first, cooking 1 to 2 minutes before tossing in the leaves.) Cook, stirring frequently and adding a tablespoon of water at a time if the pan looks dry, until leaves are wilted and stalks are tender, 3 to 5 minutes. (Your timings will vary depending on the type of green(s) you're using. Spinach wilts almost immediately; sturdier greens like broccoli rabe and chard take a bit longer.) Sprinkle with pepper. Serve immediately. Serves 2 to 4. Pepper's Roasted Chile Powder Preheat the oven to 350°F. Spread 2 cups dried red chiles (such as Thai chiles, arbol peppers, or japones chiles) evenly across a sheet pan and roast about 6 minutes, watching closely to make sure they don't burn. The chiles are done when they change color from red to a very dark reddish brown. Transfer chiles to a plate and let cool completely, about 30 minutes. Place them in a mortar and grind with the pestle until they're the size of red pepper flakes. (Or use a spice grinder or small blender on high 10 to 15 seconds; make sure the blender is totally dry.) Store the chile powder in an airtight container at room temperature for 3 months or up to 1 year in the freezer. Makes 3/4 to 1 cup. Rate it Print Nutrition Facts (per serving) 211 Calories 17g Fat 13g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 211 % Daily Value * Total Fat 17g 22% Saturated Fat 2g 10% Sodium 781mg 34% Total Carbohydrate 13g 5% Total Sugars 2g Protein 7g Vitamin C 189.9mg 950% Calcium 529mg 41% Iron 3.4mg 19% Potassium 751mg 16% Folate, total 129mcg Vitamin B-12 0.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.