Vegetables Greens Baby Kale Stir-Fried with Oyster Sauce Be the first to rate & review! Stir-frying happens quickly, so line up prepped ingredients to gracefully and easily glide through the cooking process. You don’t need a giant wok for all the greens, which will collapse into a creamy, earthy side dish. Use a wide pot or pan that can take big heat. This recipe is my supermarket take on stir-fried water spinach, a go-to vegetable for everyday Viet meals. Prewashed greens don’t release much liquid, which can dilute flavors and turn a stir-fry sizzle into a fizzle. By Andrea Nguyen Andrea Nguyen A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks and teaching others how to cook well. She recently won a James Beard Award for The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required. Food & Wine's Editorial Guidelines Updated on February 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Total Time: 20 mins Yield: 2 to 4 Ingredients 2 teaspoons oyster sauce, plus more to taste 1 teaspoon fish sauce (such as Three Crabs) 4 teaspoons canola oil or other neutral oil (such as grapeseed), divided 1 (3/4-ounce) red Fresno chile, jalapeño, or serrano chile, seeds and ribs removed, chopped (about 1 1/2 tablespoons) (optional) 1/2 teaspoon granulated sugar (optional) 1 1/2 tablespoons finely chopped garlic, divided 2 teaspoons water 1 teaspoon cornstarch 2 (5-ounce) packages baby kale, spinach, or mixed leafy greens (about 16 cups) Black pepper Directions Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside. Heat remaining 1 tablespoon oil in a 5- to 6-quart Dutch oven over high until shimmering. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds. Add oyster sauce mixture to kale; stir to fully coat greens. Cook, stirring often, until greens have released most of their liquid, about 40 seconds. Stir in cornstarch mixture; cook, stirring constantly, until sauce thickens slightly and greens take on a silky finish, about 30 seconds. Transfer greens to a platter; garnish with black pepper. Rate it Print