Stir-fried Watercress: Chinese-Style - The Woks of Life

Watercress (西洋菜,sai yeung choi in Cantonese or xī yáng cài in Mandarin),  is a super healthy vegetable often overlooked at the market because people don’t know how to prepare it. Making this stir-fried watercress at home is an easy, delicious, and healthy way to change up the vegetables on your dinner table.

Stir-fried Celtuce with Wood Ear Mushrooms

This Stir-fried Celtuce recipe may look humble, but it’s one of our most satisfying vegetable stir-fries. Give this vegetable a try if you haven't already!

Braised Spring Bamboo Shoots (油焖笋)

One of our favorite old-world dishes from Shanghai is Braised Spring Bamboo Shoots or yóu mèn sun (油焖笋). If you're a vegan, or you just like Chinese red-cooked or hong shao dishes, then these vegetarian braised spring bamboo shoots are the ultimate dish for you!

Stir-fried Chinese Mustard Greens (Xuelihong)

Fresh Chinese mustard greens make a great stir fried vegetable dish. For this Chinese mustard greens recipe, we used what is called in Chinese, xuelihong (雪里红) which you can find at your local Chinese supermarket,

Ru Yi Cai ("As You Wish" Vegetables) - 如意菜 - The Woks of Life

Ru Yi Cai translates to "as you wish vegetables," and is often served during Chinese New Year. Versions vary, but the common ingredient is soybean sprouts!

Bok Choy Stir-fry

This bok choy stir-fry recipe is a healthy veggie side dish that goes with everything. We'll show you how to work with any bok choy variety!

Stir-fried Pink Amaranth Greens

Stir fried Chinese Spinach amaranth greens in garlic and oil is the best way to enjoy this healthy vegetable alone or as a side dish!

Chinese Cabbage Stir-Fry

This Chinese cabbage stir-fry is a tasty, satisfying recipe. Plus,this cabbage stir-fry is CHEAP and quick to prepare!

Pea Tips Stir-fry

Pea tips are the sweet, tender leaves of the pea plant. Stir-fried with garlic, stir fried pea tips or pea leaves are a simple and amazingly delicious dish.

Fuchsia Dunlop's Twice-Cooked Swiss Chard (Hui Gua Niu Pi Cai)

I've eaten my fair share of twice-cooked pork at Chinese restaurants, so I was eager to apply these flavors to one of my favorite winter greens, Swiss chard. The brawny sauce—made with chili bean paste, fermented black beans, garlic, ginger, chicken broth, and a generous pour of oil—transforms the green into an almost meaty dish.