| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 120 | 9g | 1g | 7g |
| sugars | fibre | protein | salt |
| 1g | 4g | 4g | 1.2g |
One of the main reasons I absolutely adore this Stir Fried Chaya with Garlic and Soy Sauce recipe is its deep connection to fresh, vibrant ingredients that remind me of my Texas roots. Growing up surrounded by both Tex-Mex and Southern influences, I’ve always been drawn to dishes that can bring out the richness of natural flavors without overwhelming them. This recipe does exactly that—it gives a subtle nod to these culinary influences while letting the wholesome taste of the leafy greens shine through.
A Nutrient Powerhouse
Chaya leaves, often referred to as the spinach of the Maya, are not only delicious but also incredibly nutritious. Packed with vitamins A and C, iron, calcium, and protein, these leaves offer a myriad of health benefits. If Chaya leaves are hard to find in your local grocery store, spinach or collard greens make excellent substitutes. Regardless of the leafy green you choose, the result is a dish bursting with nutrients and flavor.
The accompanying garlic and soy sauce elevate the greens with their robust, savory notes. Garlic brings an added layer of health benefits, including anti-inflammatory and immune-boosting properties. Combined with soy sauce and a touch of oyster sauce for umami depth, this stir-fry turns simple ingredients into something extraordinary. The optional hint of red pepper flakes adds a gentle spice, making it a delightful dish that can be tailored to your taste buds.
Versatility at Its Best
Another aspect I cherish about this Stir Fried Chaya with Garlic and Soy Sauce is its versatility. It pairs beautifully with a steaming bowl of jasmine rice, making for a wholesome, satisfying meal. Alternatively, you can pair it with dishes like Garlic Butter Chicken for a protein-rich feast, or serve it as a vibrant side to any grilled meats or tofu. Feeling adventurous? Incorporate it into a Buddha bowl or enjoy it as a topping for your favorite grain salads.
The simplicity of the recipe, combined with its health benefits and flavor, makes it a staple in my kitchen. Another reason I love it is its adaptability, making it feasible for a quick weeknight dinner or as part of an elaborate weekend feast. When time allows, I like to engage my students in similar recipes during our cooking club—it’s a wonderful way to encourage healthy eating and introduce them to new, exciting ingredients.
Incorporating a few pantry staples like vegetable oil, soy sauce, and sesame oil, this dish is not only budget-friendly but also easy to whip up. As always, when choosing your ingredients, I recommend opting for organic and non-GMO products wherever possible to enhance the dish’s nutritional profile. Enjoy this savory, nourishing delight whether you’re preparing dinner for the family or looking for a quick, nutritious lunch. Happy cooking!
What You’ll Need
- 2 lbs Chaya leaves (or substitute with spinach or collard greens)
- 2 tablespoons vegetable oil
- 6 cloves garlic, minced
- 1/4 cup soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup water or vegetable broth
- 1 pinch salt, to taste
- Cooked rice, for serving
Method
Step One:
Start by preparing the Chaya leaves. If you’re using Chaya, make sure to boil the leaves in water for at least 15 minutes to remove any toxic compounds. If you’re substituting with spinach or collard greens, wash the leaves thoroughly and chop them into manageable pieces.
Step Two:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and sauté for about 30 seconds to 1 minute until fragrant, but not burnt.
Step Three:
Add the prepared Chaya leaves (or your chosen substitute) to the skillet. Stir-fry for 3-4 minutes, ensuring the leaves are evenly coated with the garlic-infused oil.
Step Four:
Pour in 1/4 cup of soy sauce and 1 tablespoon of oyster sauce (if using). Stir well to combine the sauces with the greens. Add 1 teaspoon of sesame oil, 1 teaspoon of sugar, and 1/2 teaspoon of red pepper flakes (if desired) to the mixture. Stir-fry for another 2 minutes.
Step Five:
Add 1/4 cup of water or vegetable broth to the skillet to create a bit of steam, which will help soften the greens. Cook for an additional 2-3 minutes, stirring occasionally, until the greens are tender but still vibrant in color.
Step Six:
Season the dish with a pinch of salt to taste, and give it one last stir to make sure the flavors are well combined. Remove from heat.
Step Seven:
Serve the stir-fried Chaya with cooked rice and enjoy your meal!
