Panda Express Super Greens Copycat Recipe
Blanching the kale, broccoli, and cabbage first sets their color and softens them just enough, so the final high-heat toss in the wok only has to coat everything in sauce and add a little char, not fully cook dense vegetables through, which is exactly how the chain keeps the greens bright and slightly crisp instead of limp.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
Ingredients
- 2 cups broccoli, cut into small florets
- 2 cups kale, stems removed and chopped
- 1 cup green cabbage, shredded
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbsp vegetable oil
- 1 tbsp low-sodium soy sauce
- 1/4 cup water
- 1 tsp cornstarch
- 1/4 tsp salt
Nutrition per serving
- Calories
- 106
- Protein
- 3g
- Carbs
- 9g
- Fat
- 7g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Bring a large pot of water to a rolling boil. Add the broccoli florets and blanch for 60-90 seconds, then add the kale and cabbage and blanch for another 30 seconds, just until everything turns bright green and slightly softened.
- 2Drain the vegetables immediately and plunge them into a bowl of ice water for a minute to stop the cooking, then drain again and pat dry with a towel.
- 3In a small bowl, stir together the water, soy sauce, cornstarch, and salt until the cornstarch is fully dissolved.
- 4Heat the vegetable oil in a wok or large skillet over high heat until it shimmers and just starts to ripple.
- 5Add the garlic and ginger and stir constantly for 15-20 seconds, until fragrant but not browned.
- 6Add the blanched vegetables and toss over high heat for 1 minute.
- 7Pour in the sauce mixture and toss constantly for 1-2 minutes, until the sauce thickens slightly and coats every piece with a light glossy sheen.
- 8Remove from heat immediately and serve hot.
Tips & variations
- Pat the blanched vegetables really dry before they hit the wok; water clinging to them will steam instead of sear and dilute the sauce.
- Swap the kale for baby spinach or Swiss chard if that's what's on hand, both wilt fast enough that the timing barely changes.
- A drizzle of toasted sesame oil off the heat at the end adds the nutty aroma the restaurant version has without any extra cooking time.
- Double the sauce mixture if serving the greens over rice, since the extra liquid soaks into the rice nicely.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot, dry skillet or wok for 1-2 minutes to re-crisp them; microwaving turns the greens soggy and washes out their color.
Tips from the Tulo kitchen
- Cutting the broccoli florets small and uniform lets them blanch in the same 60-90 seconds as the more delicate kale and cabbage, so nothing overcooks while waiting on the rest.
- If the sauce looks too thin after tossing, it will keep thickening for a few seconds off the heat as the cornstarch fully sets, so don't overcook the vegetables trying to force it to thicken in the pan.
FAQ
What vegetables are in Panda Express Super Greens?
The chain's version is a mix of kale, broccoli, and cabbage in a light garlic sauce, which is exactly what this copycat recreates.
Is this recipe vegan?
Yes, as written it uses only soy sauce, garlic, ginger, and oil, with no animal products; just double check the soy sauce brand doesn't contain any fish-based additives.
Can I make this ahead of time?
Blanch and dry the vegetables up to a day ahead and refrigerate them, then do the quick garlic saute and sauce toss right before serving so the greens don't lose their crunch sitting in sauce.
Why do the greens need to be blanched before stir-frying?
Kale and broccoli stems are dense enough that a quick two-minute stir-fry alone wouldn't cook them through; blanching first softens them so the final wok toss only needs to add sauce and a little char.
