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    Recipes » Recipes » Lunch & Dinner

    Wagamama Wok-Fried Greens (Vegan + GF)

    Last updated - July 15, 2021; Published - March 8, 2017 By Rhian Williams 16 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two Wagamama Wok-Fried Greens photos

    These Wagamama Wok-Fried Greens are saucy, salty-sweet, garlicky, slightly caramelised and perfectly crunchy! They're naturally vegan and gluten-free, and make the perfect quick and easy side dish that's full of flavour but also happens to be really healthy too.

    Wok-fried tenderstem broccoli, pak choi and sliced garlic on a black plate

    One of the most popular recipes (i.e. most searched for recipe) on my blog is this Wagamama-Inspired Salad Dressing. Clearly people think like me when they go to a restaurant and try something delicious - they want to know how to recreate it at home! So, I decided to post this DIY version of one of my favourite side dishes on the menu at Wagamama's. 

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Mix together the soy sauce (or tamari), sugar, sesame oil and black pepper in a small bowl.
    Wagamama wok-fried greens sauce in a bowl
    • Fry the sliced garlic in a wok or frying pan on a low heat for around 30 seconds, until fragrant and lightly browned.

    Tip: Be very careful not to burn it!

    Golden brown sliced garlic being fried in a black wok
    • Add the broccoli and pak choi and the sauce. 
    Raw tenderstem broccoli and pak choi with sauce in a black wok
    • Cook on a medium heat for around 5 minutes, stirring regularly, until vegetables are cooked to your liking.

    Tip: I like to keep them slightly crunchy, but for more thoroughly cooked vegetables you can cook them for longer and cover the wok or frying pan with a lid. 

    Cooked Wagamama wok-fried greens in a black wok
    • Best enjoyed immediately!
    Wagamama-Inspired Wok-Fried Greens (Vegan + GF)

    Substitutions you can make

    • You can use either soy sauce or tamari - use tamari if gluten-free.
    • You can replace the sugar with any other sweetener.
    • I used tenderstem broccoli and pak choi because that's what they use at Wagamama's, but you could use anything else like French beans, asparagus, cabbage, Brussels sprouts, kale, spinach, or whatever else you fancy.
    Wagamama wok-fried greens on a plate with a piece of tenderstem broccoli being lifted up with chopsticks

    What to serve them with

    • Sweet Potato Fries with Spicy Miso Mayo
    • Crispy Taro Fritters
    • Tofu Onigirazu
    • Mapo Tofu
    • Tofu Satay
    • Thai Green Curry Rice

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make this recipe

    Wok-fried tenderstem broccoli, pak choi and sliced garlic on a black plate

    Wagamama Wok-Fried Greens (Vegan + GF)

    These Wagamama Wok-Fried Greens are saucy, salty-sweet, garlicky, slightly caramelised and perfectly crunchy!
    4.62 from 34 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Asian
    Keyword: wagamama greens sauce, wagamama wok-fried greens
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories: 253kcal
    Author: Rhian Williams

    Ingredients

    For the sauce:

    • 2 tablespoons soy sauce (or tamari if gluten-free)
    • 1 teaspoon sugar (or sub any other sweetener)
    • 1 tablespoon sesame oil
    • Ground black pepper , to taste

    For the greens:

    • 2 tablespoons oil (vegetable or rapeseed)
    • 2 garlic cloves , peeled and thinly sliced
    • 150 g (5.3 oz) tenderstem broccoli (broccolini) , halved
    • 200 g (7 oz) pak choi

    Instructions

    • Mix together all the ingredients for the sauce in a small bowl.
    • Heat up the oil in wok or frying pan*.
    • Add the garlic and fry on a low heat for around 30 seconds, until fragrant and lightly browned - be very careful not to burn it!
    • Add the broccoli and pak choi and the sauce.
    • Cook on a medium heat for around 5 minutes, stirring regularly, until vegetables are cooked to your liking. I like to keep them slightly crunchy, but for more thoroughly cooked vegetables you can cook them for longer and cover the wok or frying pan with a lid.
    • Taste and add extra soy sauce (or tamari) if necessary.
    • Best enjoyed immediately!

    Video

    Notes

    *Using a wok will give a better flavour, but it's fine to make these in a frying pan. 
    I used tenderstem broccoli and pak choi because that's what they use at Wagamama's, but you could use anything else like French beans, asparagus, cabbage, Brussels sprouts, kale, spinach, or whatever else you fancy.
    Nutrition Facts
    Wagamama Wok-Fried Greens (Vegan + GF)
    Amount Per Serving
    Calories 253 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 2g10%
    Trans Fat 1g
    Sodium 1093mg46%
    Potassium 302mg9%
    Carbohydrates 11g4%
    Fiber 2g8%
    Sugar 5g6%
    Protein 6g12%
    Vitamin A 5792IU116%
    Vitamin C 115mg139%
    Calcium 167mg17%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Lunch & Dinner Recipes

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    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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      Recipe Rating




    1. Nicholas Elliott

      August 28, 2018 at 7:52 pm

      5 stars
      That’s really tasty. I just made them as a side dish to a wagamamas Katzu’ curry I was trying out. Recommend this heartedly and just on 5he mark light your wagamamas salad sauce. Thanks

      Reply
      • Rhian Williams

        August 28, 2018 at 8:08 pm

        Yay thank you so much, so happy to hear that!

    2. Mellanie Jordan

      March 08, 2021 at 2:28 pm

      5 stars
      Delicious vegetables! A massive hit with my children - cook weekly now with Bao buns and sticky pork belly slices!

      Reply
      • Rhian Williams

        March 08, 2021 at 3:43 pm

        Yay thank you so much, so glad you like them!

    3. Louise

      May 31, 2022 at 1:55 am

      Did this recipe use to have agave syrup in?
      As I’m not sure I’m on the same site.

      Reply
      • Rhian Williams

        May 31, 2022 at 1:07 pm

        Yes it did, but I retested and updated the recipe. This is the improved version!! You can use agave syrup instead of sugar though!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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