Thai Wok-Fired Greens from Pei Wei feature vibrant Asian greens stir-fried with garlic and fresh ginger, tossed in a savory soy-based sauce that delivers a flavorful, tender-crisp side dish with a glossy finish.
Equipments
- Wok
- Wok spatula (wok chuan)
- Cutting board
- Chef’s knife
- Mixing bowls
- Measuring spoons
- Measuring cups
- Tongs
Ingredients
- 1 lb (450g) Asian greens (bok choy, Chinese broccoli, or gai lan)
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 tablespoons water
- Salt, to taste
- Pepper, to taste
When selecting Asian greens for Thai Wok-Fired Greens, choose fresh, crisp varieties such as bok choy, Chinese broccoli, or gai lan to ensure a tender-crisp texture after stir-frying. Fresh garlic and ginger are essential to achieve the authentic aromatic base that defines the dish's savory flavor profile. Using a combination of soy sauce and oyster sauce creates a balanced, umami-rich sauce, while a touch of sesame oil adds a subtle nutty finish. Proper measurement of ingredients like sugar and water helps maintain the dish's glossy sauce consistency without overpowering the greens. Your homemade Thai Wok-Fired Greens from Pei Wei copycat menu will deliver vibrant flavors and tender-crisp vegetables that closely replicate the restaurant favorite.
Instructions
- Wash and trim Asian greens; cut into bite-sized pieces.
- Mince garlic and ginger.
- In a small mixing bowl, combine soy sauce, oyster sauce, sugar, sesame oil, and water; stir until sugar dissolves.
- Heat wok over high heat until very hot.
- Add vegetable oil, swirling to coat wok.
- Add garlic and ginger; stir-fry for 15–30 seconds until fragrant.
- Add Asian greens; stir-fry for 2–3 minutes until just wilted and tender-crisp.
- Pour in sauce mixture; toss to coat greens evenly.
- Stir-fry for an additional 1–2 minutes until sauce is glossy and greens are cooked to your liking.
- Season with salt and pepper to taste.
- Transfer to a serving dish and serve immediately.
Substitution
Thai Wok-Fired Greens from Pei Wei copycat menu offers a quick and healthy side dish featuring Asian greens sauteed with garlic and ginger in a rich soy-based sauce. If you can't find gai lan or Chinese broccoli, bok choy or even spinach make excellent alternatives while maintaining the tender-crisp texture. When using a wok, ensure it is preheated properly to achieve the signature wok hei flavor and keep your greens vibrant. You can substitute oyster sauce with hoisin sauce or a splash of fish sauce if you prefer a different umami profile. Adjust the water quantity to create the right balance of sauce consistency to coat the greens without becoming watery.
Tips
Ensure your wok is properly preheated over high heat before adding oil to achieve the desired sear and prevent sticking. Use a wok spatula to stir-fry quickly and continuously, allowing the Asian greens to cook evenly while maintaining their tender-crisp texture. When mixing the sauce, dissolve the sugar completely to avoid graininess in the finished dish. Your final seasoning adjustment with salt and pepper can balance flavors, since soy and oyster sauce already contribute significant saltiness.
Nutritions
Thai Wok-Fired Greens provide a low-calorie, nutrient-dense side dish rich in vitamins A, C, and K from bok choy, Chinese broccoli, or gai lan. The garlic and fresh ginger contribute antioxidants and anti-inflammatory properties, enhancing both flavor and health benefits. The soy and oyster sauces add essential minerals like sodium and iron, supporting electrolyte balance and oxygen transport. This dish offers a wholesome way to incorporate fiber and essential micronutrients into Your meal with minimal added fats.
Storage
Store leftover Thai Wok-Fired Greens in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent spoilage. Consume within 2-3 days for optimal texture and flavor, reheating gently in a wok or microwave to avoid overcooking. Your greens will stay tender-crisp and flavorful when properly chilled and reheated.
Variation or Alternatives
For a variation, try swapping oyster sauce with hoisin sauce or tamari for a different depth of flavor while keeping the savory profile. You can also add a splash of rice vinegar or lime juice to the sauce mixture for a touch of acidity that brightens the dish. Consider using kale or spinach instead of traditional Asian greens for a more accessible but equally nutritious alternative. Lightly toasting sesame seeds and sprinkling them on top at the end will add a nutty crunch and enhance the textural contrast.
Allergies
Thai Wok-Fired Greens contain soy sauce and oyster sauce, both of which can trigger allergic reactions in individuals sensitive to soy or shellfish. The use of sesame oil also poses a risk for those with sesame allergies. You should carefully check ingredients and consult allergen information if you have known sensitivities before enjoying this dish.
Why this recipe?
Pei Wei's Thai Wok-Fired Greens are loved for their vibrant blend of fresh vegetables tossed in a flavorful, spiced Thai sauce that balances sweet, savory, and tangy notes perfectly. The dish features crisp, nutrient-rich greens like bok choy and kale, delivering a satisfying crunch with every bite. Wok-firing enhances the texture and infuses a smoky aroma that elevates the overall taste experience. You'll find recreating this dish at home rewarding due to its healthy ingredients and bold flavors that excite the palate.