Used for sautéing vegetables
This isn't a standalone dish but a foundational Chinese cooking technique called 'sautéing vegetables' or 'stir-frying greens' (炒青菜). It typically involves quickly cooking a variety of fresh, leafy green vegetables like bok choy, Chinese broccoli, or spinach in a hot wok with a small amount of oil, garlic, and seasonings like salt or soy sauce. This method is ubiquitous in home kitchens and restaurants across China and other parts of East Asia.
🍽️ Nutrition at a glance
The resulting dish is very low in calories, fat, and carbohydrates, but high in essential vitamins and minerals. It's an excellent source of dietary fiber, vitamins A, C, and K, and provides key minerals like potassium and calcium, with a typical serving containing only 50-80 calories.
Nutrition breakdown
| Calories | 60 kcal |
| Protein | 3.5 g |
| Carbs | 5 g |
| Fat | 3.5 g |
| Fiber | 2.5 g |
| Sugar | 2 g |
| Sodium | 300 mg |
| Vitamin A | 3500 IU |
| Vitamin C | 45 mg |
| Vitamin K | 45 µg |
| Calcium | 160 mg |
| Potassium | 350 mg |
| Iron | 1.5 mg |
| Magnesium | 20 mg |
| Folate | 50 µg |
Per 1 cup (150 g) of sautéed bok choy · estimated, varies by recipe
💡 What's interesting
This technique is a cornerstone of Chinese culinary philosophy, emphasizing the preservation of a vegetable's natural color, texture, and nutrients through high-heat, rapid cooking. Nutritionally, the quick cooking time helps retain heat-sensitive vitamins like vitamin C far better than prolonged boiling methods.
