Super Greens – Easy Panda Express Copycat

Have you ever found yourself craving that perfectly seasoned, vibrant side dish from Panda Express? You know the one I’m talking about—those magical Super Greens that somehow make eating vegetables feel like a treat rather than a chore. Well, I’ve spent countless hours in my kitchen perfecting a copycat recipe that I’m excited to share with you today!

As someone who regularly battled the drive-thru line just for a side of these greens, I finally decided it was time to create my own version at home. Not only is it more convenient, but I can control exactly what goes into my dish while saving money in the process. Trust me when I say this recipe is so close to the original that you might never need to make that Panda Express run again (unless you’re still craving that Orange Chicken—I totally understand).

What Makes Panda Express Super Greens Special?

Before diving into the recipe, let’s talk about what makes this side dish so addictive. Panda Express introduced their Super Greens as a healthier alternative to chow mein or fried rice, and it quickly became a fan favorite. The original version features a blend of broccoli, kale, and cabbage, perfectly steamed and seasoned with a light garlic flavor. The greens maintain their vibrant color and just the right amount of crunch—never mushy, never too raw.

What I love most about this dish is how it brings together distinct vegetables with different textures and nutritional profiles into one harmonious side. The slight bitterness of kale balances beautifully with the sweeter notes of cabbage, while broccoli adds that satisfying bite we all crave.

Ingredients You’ll Need

For my copycat version, I’ve stayed true to the original while adding a few subtle enhancements that I think make it even better than the restaurant version. Here’s what you’ll need:

• 2 cups broccoli florets, cut into bite-sized pieces
• 2 cups kale, stems removed and roughly chopped
• 2 cups green cabbage, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil (or sesame oil for more flavor)
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon rice vinegar
• ½ teaspoon sugar (optional)
• ¼ teaspoon white pepper
• ¼ teaspoon salt (adjust to taste)
• 2 tablespoons water
• ½ teaspoon cornstarch (for thickening the sauce)
• Red pepper flakes (optional, for heat)

Kitchen Tools Required

Nothing fancy needed here! Just gather:

• Large wok or skillet with lid
• Cutting board
• Sharp knife
• Mixing bowl for sauce
• Measuring spoons
• Wooden spoon or spatula
• Colander (optional, for washing greens)

Preparation and Cooking Instructions

Step 1: Prep Your Vegetables

I always start by thoroughly washing all my greens. This is especially important for kale, which can sometimes harbor dirt between its curly leaves. After washing:

1. Cut broccoli into bite-sized florets
2. Remove tough stems from kale and roughly chop the leaves
3. Thinly slice the cabbage
4. Mince the garlic cloves

Pro Tip: You can prep all vegetables a day ahead and store them in airtight containers in the refrigerator to make cooking even faster.

Step 2: Create Your Sauce Mixture

In a small bowl, whisk together:

• Soy sauce
• Rice vinegar
• Sugar (if using)
• White pepper
• Salt
• Water
• Cornstarch

Stir until the cornstarch is completely dissolved. This sauce will be light but adds the perfect amount of flavor to complement the natural taste of the vegetables.

Step 3: Cook the Vegetables

1. Heat your wok or large skillet over medium-high heat
2. Add the vegetable oil and let it heat until shimmering
3. Add minced garlic and stir quickly for about 30 seconds, until fragrant but not browned
4. Add broccoli florets and stir-fry for 2 minutes
5. Add cabbage and continue stir-frying for another minute
6. Add kale last (as it cooks the quickest) and stir to combine all vegetables

Step 4: Steam to Perfection

This is the secret to getting that perfect Panda Express texture:

1. Pour in the sauce mixture and quickly stir to coat all vegetables
2. Immediately reduce heat to medium-low
3. Cover the wok or skillet with a lid
4. Allow the vegetables to steam for 2-3 minutes, depending on how crisp you like them

The ideal doneness: Vegetables should be vibrant green, tender-crisp, and not mushy. Think “still has a slight bite.”

Step 5: Final Seasoning Adjustment

Remove the lid and check the doneness of your vegetables. If they’ve released too much water, you may want to turn the heat back up to medium-high for about 30 seconds to reduce any excess liquid. Taste and adjust seasoning if needed. If you like a bit of heat, this is when you’d sprinkle in those optional red pepper flakes.

Nutritional Information

One of the best things about this Super Greens recipe is how incredibly nutritious it is. Here’s a breakdown of what you’re getting in each serving:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Health Benefits of Super Greens

Let me tell you why I love making this dish so much—aside from the incredible taste, these ingredients are nutritional powerhouses:

Broccoli

• High in fiber promoting digestive health
• Rich in vitamin C for immune support
• Contains sulforaphane, a compound with potential cancer-fighting properties
• Excellent source of vitamin K for bone health

Kale

• One of the most nutrient-dense foods on the planet
• Loaded with antioxidants like quercetin and kaempferol
• Contains lutein and zeaxanthin, which are crucial for eye health
• Great source of minerals including calcium and magnesium

Cabbage

• Low in calories but high in nutrients
• Contains powerful antioxidants that help reduce inflammation
• Excellent source of vitamin K and vitamin C
• Contains soluble fiber that helps lower cholesterol

Variations to Try

While my basic recipe stays true to the Panda Express original, I sometimes like to change things up. Here are some variations I’ve tried and loved:

1. Protein-Packed Version

Add one of these protein sources during cooking:

• 8 oz tofu, cubed and lightly fried before adding vegetables
• 1 cup edamame, added during the last 2 minutes of cooking
• 2 eggs, scrambled separately and mixed in at the end

2. Enhanced Flavor Profile

Try these flavor boosters:

• 1 tablespoon oyster sauce instead of soy sauce
• 1 teaspoon grated ginger added with the garlic
• 1 tablespoon toasted sesame seeds sprinkled on top
• 2 teaspoons chili garlic sauce for heat lovers

3. Vegetable Substitutions

Don’t have the exact vegetables? Try:

• Brussels sprouts instead of cabbage
• Collard greens instead of kale
• Chinese broccoli (gai lan) instead of regular broccoli
• Adding bok choy for extra variety

Common Mistakes to Avoid

In my many attempts to perfect this recipe, I’ve made a few missteps. Learn from my experiences:

1. Overcooking the vegetables – This is probably the most common mistake. Remember that residual heat will continue cooking the vegetables even after you turn off the heat. Aim for slightly firmer than you want as the final result.
2. Using too much liquid – The vegetables release their own water during cooking. Too much additional liquid leads to soggy greens.
3. Not cutting vegetables to similar sizes – For even cooking, try to make your broccoli florets similar in size.
4. Skipping the sauce cornstarch – That little bit of cornstarch creates a light glossy coating that helps the flavor cling to each vegetable.
5. Adding all vegetables at once – The staggered addition allows each vegetable to cook perfectly without some becoming overcooked.

Serving Suggestions

My Super Greens copycat makes a perfect side dish for so many meals. Here are my favorite pairings:

• Serve alongside teriyaki chicken or beef
• Pair with steamed white or brown rice
• Add to a grain bowl with quinoa and your favorite protein
• Include as part of a homemade Chinese-inspired feast with other copycat recipes
• Use as a base for a nourishing lunch bowl topped with an egg or tofu

For a complete Panda Express copycat meal, I like to serve these Super Greens with my homemade orange chicken and steamed rice. It creates that restaurant experience right at home but feels much healthier!

Storage and Reheating Tips

Made too much? Don’t worry! These Super Greens store and reheat beautifully:

Storage

• Refrigerator: Store in an airtight container for up to 3-4 days
• Freezer: While possible, I don’t recommend freezing as the vegetables can become mushy upon thawing

Reheating Options

Microwave Method:

1. Place desired portion in a microwave-safe dish
2. Sprinkle with a few drops of water
3. Cover loosely
4. Heat on 70% power for 1-2 minutes, stirring halfway through

Stovetop Method (My Preferred Option):

1. Heat a small amount of oil in a skillet over medium heat
2. Add the leftover Super Greens
3. Stir-fry for 1-2 minutes until just heated through
4. Add a splash of water if needed to refresh the vegetables

Pro Tip: Add a few drops of soy sauce when reheating to rejuvenate the flavor.

Cost Comparison: Homemade vs. Restaurant

One of the biggest benefits of making this copycat recipe is the cost savings. Let’s break it down:

*Estimated costs based on average U.S. grocery prices as of 2025

That’s a potential savings of over $500 per year just by making this one side dish at home! Plus, you get the satisfaction of creating it yourself and the flexibility to customize it to your exact preferences.

Time-Saving Tips

I understand that weeknights can be hectic, so here are some ways to streamline this recipe:

1. Prep ahead: Wash and chop all vegetables on your meal prep day and store in containers in the fridge.
2. Use pre-prepped ingredients: Many grocery stores now sell pre-washed, pre-chopped kale and broccoli florets.
3. Make a double batch: These greens are versatile enough to use in multiple meals throughout the week.
4. Create a sauce jar: Mix up a larger batch of the sauce and keep it in the refrigerator for up to a week.
5. One-pot meal option: Add protein directly to this dish to create a complete meal in one pan.

Frequently Asked Questions

Q: Can I use frozen vegetables for this recipe?

A: Yes, you can use frozen broccoli, but I recommend using fresh kale and cabbage for the best texture. If using frozen broccoli, reduce the initial stir-fry time as it’s already partially cooked.

Q: How can I make this recipe vegan?

A: Good news! This recipe is already vegan as written. Just ensure your sugar is vegan if that’s a concern.

Q: Can I make this recipe oil-free?

A: Absolutely. Instead of oil, you can use 2-3 tablespoons of vegetable broth to sauté the garlic. The vegetables will release enough water to continue the cooking process, though the final texture may be slightly different.

Q: Is this recipe gluten-free?

A: To make it gluten-free, simply substitute tamari or coconut aminos for the soy sauce. All other ingredients are naturally gluten-free.

Q: How can I get my kids to eat these greens?

A: In my experience, the secret is in the sauce! You might want to add a touch more sugar to the sauce for kid-friendly palates. Also, cutting the vegetables into smaller pieces can make them less intimidating for younger eaters.

Q: Can I add other vegetables to this mix?

A: Absolutely! While it won’t be an exact Panda Express copycat anymore, adding vegetables like snap peas, bell peppers, or carrots creates a delicious variation.

Q: What’s the secret to getting that restaurant-quality taste?

A: Don’t skip the white pepper! It’s a subtle but distinctive flavor in many Chinese restaurant dishes. Also, using sesame oil rather than vegetable oil adds an authentic flavor boost.

Q: How do I know when the vegetables are perfectly cooked?

A: They should be vibrant green and tender-crisp. You should be able to pierce them with a fork, but they should still offer some resistance. If they’re mushy or dull green, they’re overcooked.

Final Thoughts

I hope this Super Greens copycat recipe brings a little bit of Panda Express joy to your home kitchen! What I love most about making restaurant favorites at home is the ability to customize them exactly to my taste while knowing exactly what ingredients are being used.

This dish has become a weekly staple in my household—not just because it reminds us of our Panda Express favorites, but because it’s genuinely delicious, incredibly nutritious, and so simple to prepare. Even on my busiest days, I can have these Super Greens ready in under 15 minutes.

Remember that the key to perfect Super Greens is cooking them just until tender-crisp and not a moment longer. With this simple technique and my carefully tested sauce mixture, I’m confident you’ll create a side dish that might even surpass the original!

If you try this recipe, I’d love to know how it turned out for you. Did you stick to the original recipe or try one of the variations? Either way, enjoy your homemade Super Greens—a restaurant favorite now at your fingertips!