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Wok-Fried Greens
Serves 2 Prep 5 min Cook 5 min Total 10 min Type Side Origin Chinese

Wok-Fried Greens

Wagamama's signature side: tenderstem broccoli, bok choy and snap peas blasted in a hot wok with garlic, ginger, soy and a splash of mirin until just-tender and bright. The greens stay crunchy in the centre; the surface picks up that scorched, smoky wok flavour. Eats alongside ramen, noodles, or rice.

Serves 2 Prep 5 minutes Cook 5 minutes Units Rate

Overview

A wok or wide pan is heated very hot; oil goes in; garlic and ginger flash; the firmest greens (broccoli stems) go first; bok choy and snap peas follow; soy and mirin glaze; sesame oil at the end. The whole thing takes 4-5 minutes from heat to plate. Speed and heat matter.

Ingredients

  • 200 g tenderstem broccoli (trimmed; thicker stems halved lengthwise)
  • 2 small heads bok choy (or pak choi, around 200 g; halved lengthwise)
  • 100 g sugar snap peas
  • 2 tablespoons vegetable oil
  • 4 garlic cloves (sliced thin)
  • 2 cm fresh ginger (julienned)
  • 2 tablespoons light soy sauce
  • 1 tablespoon mirin
  • 1 teaspoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon toasted sesame seeds (to finish)
  • 1 long red chilli (sliced; optional)

Method

Stage 1 - Prep before lighting the wok

  1. Have everything cut and within reach of the hob - the dish takes minutes; you can't pause to chop.

Stage 2 - Heat the wok

  1. Heat the wok over the highest heat 2-3 minutes until it smokes faintly.
  2. Add the oil; swirl to coat.

Stage 3 - Aromatics

  1. Add the garlic and ginger; toss for 15 seconds - they should sizzle furiously, not burn.

Stage 4 - Broccoli

  1. Add the tenderstem broccoli; toss vigorously for 90 seconds. The stems should blister and char in places.

Stage 5 - Bok choy and snap peas

  1. Add the bok choy and snap peas; toss for 60 seconds - bok choy should wilt slightly, snap peas should still snap.

Stage 6 - Glaze

  1. Pour in the soy sauce, mirin and vinegar around the edge of the pan; toss to coat. The liquid should reduce to almost nothing in 30 seconds.

Stage 7 - Finish

  1. Off the heat, drizzle the sesame oil; toss once.
  2. Tip onto a plate; scatter sesame seeds and chilli slices.
  3. Eat immediately while the greens are still hot and crisp.

Notes

  • High heat is non-negotiable: Lower heat steams the greens; you want char and smoke. A domestic gas hob on its highest setting; or get a takeaway-style wok burner if you cook this often.
  • Bok choy halves cut-side down: When you add them, lay halves flat in the pan for 30 seconds before tossing - the cut side caramelises briefly.
  • Don't crowd the wok: Half quantities cook faster and better than a full wok-load. Cook in batches if you scale up.

Storage

  • Best fresh; the textures collapse on reheat. Make to order.

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Cucumbers are cut into spears (or smashed-and-torn for a rougher texture), salted heavily in a colander 30 minutes to weep, then patted dry. A brine of rice vinegar, sugar, light soy, water, sliced ginger, Sichuan peppercorns and dried red chillies brings to a gentle simmer just to dissolve the sugar; cools to room temperature. The drained cucumber goes into a jar; the cooled brine pours over to submerge; refrigerated for 1 hour minimum (overnight ideal). Eats cold straight from the jar.

Sides 15 minutes Serves6