This is a versatile way to cook all your Asian Greens. As you know Thai food is another favourite of mine and we regularly cook our Asian greens in this way. Whilst working as a chef, and home cook, in Adelaide I used to go to the Adelaide Central Market early in the morning and marvel at the diverse display of anything edible, including the Asian stalls and shops specialising in fantastically fresh Asian vegetables. All food is irresistible to me! Travelling through Thailand we experienced some of the freshest food available with the markets full of beautiful colourful vegetables. So what could be better than to stir-fry fresh greens to retain their freshness and nutrition. This is a simple side dish that will accompany an Asian style meal. Not only is it delicious it is quick and easy to prepare and cook. Combine different vegetables of similar small size and stir-fry in the same way. Happy Cooking!
INGREDIENTS Serves 4-6
2-3 Tablespoons/40-60ml sunflower or peanut oil
2-3 cloves garlic, peeled and finely sliced
3-4 cm piece of fresh ginger, peeled and finely sliced
1-2 of each Asian Greens such as Pak Choy, Choy Sum and Bok Choy each stem and leaf cut into 5-6cm lengths
1 ½ Tablespoons/30ml fish sauce
1 ½ Tablespoons/30ml oyster sauce
1-2 Tablespoons water
1-2 teaspoons caster sugar (2-3 teaspoons grated palm sugar)
Toasted sesame seeds to garnish
- In a small bowl mix together the fish sauce, oyster sauce, water and sugar. Set aside. Wash the greens, drain in a colander.
- Heat a wok or large fry pan on medium heat and add the oil. Fry the garlic and ginger gently for about 1 minute until pale golden in colour, stirring all the time to flavour the oil.
- Add the vegetables. Stir-fry for 2-3 minutes to coat in the oil, garlic and ginger.
- Add the sauce. Stir-fry on higher heat and cook to your desired doneness.
- Transfer to a warm platter or large bowl, sprinkle with toasted sesame seeds and serve.
This recipe uses fresh Tasmanian local seasonal ingredients and produce from my kitchen garden.