Sautéed Greens with Mushrooms (Home-Style Vegetable Dish · Fresh and Light)

I. Ingredient Preparation

1. Main Ingredients

• Greens: 300g (choose Shanghai greens, baby bok choy, or leafy celery; select those with fresh leaves and no yellowing). Wash thoroughly, keep whole if small, or cut in half from the middle if large, and remove the roots.
• Fresh shiitake mushrooms: 150g (or 50g dried shiitake mushrooms, soaked in advance). Wash, remove the stems, and slice into 0.3cm-thick pieces (the filtered water used to soak dried shiitake mushrooms can be reserved for enhancing flavor).

2. Auxiliary Ingredients

• Ginger: 3g, sliced into thin pieces.
• Garlic: 2 cloves, sliced into thin pieces.

3. Seasonings

• Cooking oil: 2 tablespoons.
• Light soy sauce: 1 tablespoon.
• Oyster sauce: 1 teaspoon (optional).
• Salt: 1 pinch (about 0.5g, adjust according to taste).
• White sugar: 1 pinch (about 0.3g, to enhance freshness and balance saltiness).
• Clear water: 2 tablespoons (the water used to soak dried shiitake mushrooms is a better substitute).

II. Tool Preparation

• Wok and spatula.
• Kitchen knife and cutting board.
• Small bowl (for holding seasonings).
• Kitchen paper towels (for absorbing moisture from mushrooms).

III. Cooking Method

1. Preprocessing Ingredients

• Drain the washed greens thoroughly (to prevent excess water from being released during stir-frying). Use kitchen paper towels to absorb the surface moisture of the mushroom slices (to avoid oil splattering when frying).

2. Sautéing Mushrooms

• Heat the wok until it starts to smoke. Pour in 1 tablespoon of cooking oil, add the mushroom slices, and stir-fry over high heat for 2 minutes until the mushrooms become soft and the edges are slightly browned (to release the aroma of the mushrooms). Remove and set aside.

3. Sautéing Greens

• Add another 1 tablespoon of cooking oil to the wok. Put in the ginger slices and garlic slices, stir-fry for 10 seconds until fragrant. Add the greens and stir-fry quickly over high heat for 1 minute until the leaves of the greens become soft and turn dark green.

4. Mixing and Seasoning

• Add the sautéed mushroom slices back into the wok. Add 1 tablespoon of light soy sauce, 1 teaspoon of oyster sauce (optional), 1 pinch of salt, and 1 pinch of white sugar. Pour in 2 tablespoons of clear water (or the mushroom-soaking water). Stir-fry over high heat for 1 minute until the seasonings are well combined and the moisture is reduced to half. Turn off the heat and the dish is ready.

IV. Description of the Finished Dish

The greens are bright green and tender, while the mushrooms are brown and savory. The soup is light yet rich with the fresh flavor of shiitake mushrooms. It tastes salty, fresh, and slightly sweet, with no greasiness. The mushrooms are full of the juice from the greens, and the greens carry the aroma of the mushrooms. Simple yet delicious with rice, it is a common “quick-cooking vegetable dish” on the dining tables of Chinese families.

V. Suitable Crowds

• People who enjoy home-style dishes in daily life.
• Vegetarians, the elderly, and children (with a mild taste and balanced nutrition).
• Those who prefer light flavors.

VI. Safety and Notes

• Greens have a high water content; stir-fry them over high heat quickly to avoid overcooking, which would make them mushy and yellow.
• Absorb the surface moisture of the mushrooms thoroughly; otherwise, oil will splatter when they are added to the hot wok.
• Control the amount of salt and light soy sauce to prevent the dish from being too salty.
• Refrigerate any leftover dish for no more than 24 hours. When reheating, add a little clear water to prevent the greens from drying out.