Easy Wok-Fried Greens

(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.

Easy Wok-Fried Easy Wok-Fried Greens
Photo: Jenny Huang
Total Time:
20 mins
1 1/2 cups


  • 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


  1. In a small bowl whisk together the oyster sauce, fish sauce, brown sugar (if using), and 2 Tbsp. water; set aside.

  2. 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.

Nutrition Facts (per serving)

211 Calories
17g Fat
13g Carbs
7g Protein
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.

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