Healthy & Easy Panda Express Super Greens Recipe
Looking for that vibrant, healthy side dish you love from Panda Express? You know, the one packed with all those amazing greens like broccoli, kale, and cabbage? Well, get ready, because making the Panda Express Super Greens recipe at home is not just possible – it's incredibly simple and even more delicious! Forget takeout, this copycat version brings fresh flavor and healthy goodness right into your kitchen with minimal effort. It's perfect for a quick weeknight side or adding a pop of green nutrition to any meal. Let's make healthy eating simpler, one bite at a time.
Equipment
- 1 Large Skillet or Wok For stir-frying on high heat
- 1 Sharp Knife
- 1 Cutting Board
- 1 Measuring Spoons
- 1 Measuring Cups
- 2 Small Bowl One for sauce, one for slurry
Ingredients
- 1 tablespoon neutral cooking oil like canola, vegetable, or grapeseed
- 1 tablespoon toasted sesame oil for authentic flavor
- 4 cups broccoli florets cut into bite-sized pieces
- 2 cups chopped kale tough stems removed
- 2 cups shredded green cabbage
- 1 cup chopped chard stems removed, optional
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced or grated
- ¼ cup low-sodium soy sauce or tamari for gluten-free
- 1 tablespoon oyster sauce optional, use mushroom-based for vegan
- 1 teaspoon cornstarch
- 2 tablespoons water for slurry
- pinch white pepper optional
Instructions
- Wash and chop all your vegetables as instructed in the ingredients list. Separate the tougher broccoli florets from the softer chopped kale, cabbage, and chard, as they will cook at different rates. Mince the garlic and ginger.
- In a small bowl, whisk together the low-sodium soy sauce, oyster sauce (if using), and white pepper (if using). In a separate tiny bowl, whisk together the cornstarch and water until smooth to create a slurry. Set both aside.
- Heat the neutral cooking oil and toasted sesame oil in your large skillet or wok over high heat. This high heat is critical for achieving a proper stir-fry texture rather than just steaming the vegetables.
- Add the minced garlic and ginger to the hot oil. Stir-fry for about 30-60 seconds until fragrant. Be careful not to burn the garlic.
- Add the broccoli florets to the pan. Stir-fry for 2-3 minutes, stirring constantly, to give the harder florets a head start on cooking. They should start to turn bright green.
- Add the chopped kale, shredded cabbage, and chopped chard (if using) to the pan. Continue to stir-fry vigorously for another 3-4 minutes, or until the greens are wilted but still retain some of their crispness. Avoid overcooking; the goal is tender-crisp.
- Give the prepared sauce mixture a quick stir and pour it over the vegetables in the pan. Stir to coat everything evenly.
- Stir the cornstarch slurry again and pour it into the pan with the vegetables and sauce. Stir constantly for another 1-2 minutes as the sauce thickens and coats the greens beautifully.
- Taste the super greens and adjust seasoning if needed (add a tiny pinch of salt if using very low-sodium soy sauce, or more white pepper). Serve immediately while hot.
Notes
The most common pitfall is soggy greens, which happens when the pan is overcrowded or the heat isn't high enough. Cook in batches if needed! Mixing cornstarch with cold water before adding it prevents lumps and ensures a smooth, glossy sauce.