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A plate of stir-fried kale, broccoli, and cabbage—just like Panda Express Super Greens—with two wooden chopsticks resting on the edge.

Panda Express Super Greens

I love making Panda Express Super Greens when I need a side dish that's light, healthy, and ready fast. The broccoli, cabbage, and kale get tender-crisp with garlic, soy sauce, and a hint of sesame oil. They taste just like the restaurant version but fresher. I make them for weeknight dinners, meal prep, and quick lunches because they're budget-friendly and pair perfectly with rice, noodles, or stir-fries. They keep in the fridge for up to 3 days and reheat well.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: Chinese
Keyword: Copycat Panda Express Super Greens, Panda Express Super Greens
Servings: 4
Calories: 75kcal
Author: Mandy Applegate

Ingredients

  • 2 cups broccoli florets
  • 1½ cups green cabbage chopped
  • 2 cups kale stems removed and chopped
  • 3 cloves garlic minced
  • 2 tablespoons soy sauce
  • ¼ cup vegetable broth
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
US Customary - Metric

Instructions

  • Place a wok or large skillet over medium-high heat. Add olive oil.
    1 tablespoon olive oil
  • Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
    3 cloves garlic
  • Add the broccoli and cabbage. Stir-fry for 2 to 3 minutes until they begin to soften.
    2 cups broccoli florets, 1½ cups green cabbage
  • Stir in the chopped kale, soy sauce, and vegetable broth. Cover the pan and allow the vegetables to steam for another 2 to 3 minutes, until tender but still vibrant.
    2 cups kale, 2 tablespoons soy sauce, ¼ cup vegetable broth
  • Drizzle with sesame oil and toss gently to combine. Serve warm as a side dish.
    1 teaspoon sesame oil

Notes

I've picked up a few tricks that make all the difference when making these super greens.
Use medium-high heat: Medium-high heat gives you that restaurant-style stir-fry with slightly charred edges and tender interiors without steaming the vegetables into mush.
Don't skip the garlic step: Cooking the garlic first in hot oil releases its flavor and creates an aromatic base that coats every vegetable.
Cut vegetables uniformly: Chop the broccoli, cabbage, and kale into similar-sized pieces so everything cooks at the same rate, and you don't end up with mushy cabbage and raw broccoli.
Steam with the lid on: Covering the pan traps moisture and steams the kale perfectly while keeping the broccoli and cabbage crisp-tender.
Add sesame oil at the end: Drizzle the sesame oil after cooking instead of cooking with it so the flavor stays bright and doesn't get lost in the heat.
Flash-freeze for meal prep: Spread cooled greens on a baking sheet and freeze for 1 hour before storing so they don't clump together into a solid block. Refrigerate for up to 3 days or freeze for 2 to 3 months, then thaw and reheat in a skillet or microwave.

Nutrition

Calories: 75kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 587mg | Potassium: 253mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1390IU | Vitamin C: 61mg | Calcium: 64mg | Iron: 1mg
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