Stir-fry of Asian leaves

Stir-fry of Asian leaves

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
750g asian leaves, such as pak choi, choi sum, mizuna or Chinese mustard greens
3 garlic cloves
1 green chilli, (optional)
1 tablespoon groundnut oil
2 tablespoons light soy sauce
2 tablespoons shaoxing rice wine
1 tablespoon toasted sesame oil

Method

  1. Wash the leaves and cut off and discard any tough or woody pieces of stalk. Chop the leaves roughly. Peel and finely slice the garlic, and slice the chilli, if using.
  2. Heat the oil in a wok until smoking. Add the chilli and garlic and cook for 10 seconds. Add the greens and cook for 3–4 minutes, or until they have wilted.
  3. Add the soy sauce, rice wine and sesame oil and continue to stir-fry until the liquid bubbles. The greens should be tender but still retaining a little crunch. Serve at once.

Note

  • If the Asian greens have coarse stems, heat a saucepan of boiling water and blanch them for 1 minute, then refresh in cold water and drain well, before you stir-fry them.
Tags:
Leiths School of food and wine
cookery course
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