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Panda Express Super Greens

Panda express super greens recipe

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Discover the vibrant flavors of the Panda Express Super Greens Recipe, a healthy and delicious vegetable stir-fry that brings a burst of color and nutrition to your table. This quick and easy dish features a medley of kale, broccoli, and Taiwanese cabbage sautéed in a fragrant ginger garlic sauce. In just 20 minutes, you can whip up this gluten-free side that pairs perfectly with grilled chicken or tofu, making it an ideal choice for weeknight dinners or entertaining guests. Elevate your meals while enjoying the benefits of fresh vegetables packed with vitamins and minerals.

Ingredients

Scale
  • 10 oz. Taiwanese cabbage (6 cups, or green cabbage)
  • 12 oz. broccoli florets
  • 8 oz. kale leaves (8 cups)
  • 1 oz. garlic clove (divided)
  • 0.5 oz ginger root (divided)
  • ¼ cup coconut aminos
  • ⅓ cup vegetable stock (or chicken stock)
  • 2 tbsp avocado oil
  • 3 pinches coarse sea salt
  • 2 tsp tapioca starch (or arrowroot starch, optional)
  • Drizzle toasted sesame oil (optional)

Instructions

  1. 1. Rinse all vegetables under cold water. Chop the Taiwanese cabbage into bite-sized pieces, cut broccoli into smaller florets if needed, and tear kale leaves into manageable sizes after removing stems.
  2. 2. Mince half of the garlic and ginger; reserve the other half. In a bowl, combine coconut aminos with vegetable stock.
  3. 3. Heat avocado oil in a large skillet over medium heat. Sauté minced garlic and ginger until fragrant (about 30 seconds).
  4. 4. Add chopped Taiwanese cabbage and stir-fry for 2 minutes until slightly tender. Incorporate broccoli and kale; cook for another 3-4 minutes until veggies are tender but still crisp.
  5. 5. Pour sauce mixture over vegetables. If desired, mix tapioca starch with water to create a slurry; add to skillet while stirring to thicken sauce gently. Season to taste with coarse sea salt.
  6. 6. Serve warm, optionally drizzled with toasted sesame oil.

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