Stir-fried Asian greens

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olive magazine

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1. Put the rice on to cook (follow the pack instructions) at the start and it will be ready when the stir-fry is.
2. Heat a little oil in a wok or large frying pan and add the ginger, chilli and garlic and cook for 1 minute.
3. Throw in the thicker stemmed greens and cook for a minute, add the rest of the greens and the stock and put a lid on. Cook for 2 minutes or until tender then take off the lid and add a splash each of sesame oil and soy sauce. Taste and add more if you like.
4. Serve with the rice.

Per serving

112 kcalories, protein 4.3g, carbohydrate 4.1g, fat 8.9 g, saturated fat 1g, fibre 2.7g, salt 0.75 g

Latest comments and suggestions

• Geri

  01 August 2008

  Geri commented on this recipe

  Didn't have all those greens but used what we have in the garden. Pak choi, green beans, courgettes. Started the pan off same time I began the rice because I have fan oven and though it gets the heat in the oven it doesn't get the same heat as a gas cooker on top. Used my George Foreman to grill my salmon, slung my rice on a low on the back burner and concentrated on my veg. I started the veg at the same time as my rice as I used raw green beans and can't bear them squeaky. After a minute with the garlic, ginger and chilli I slung in the beans, sliced and raw, cooked 2 mins then slunk in my pak choi, chard and courgettes. Anything you can do in advance e.g. chopping coriander, frying up onion and spices for the rice, measuring ingredients won't harm this but it's all hands on when you're doing three dishes so you need to have it all ready in advance.

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Ingredients

• oil
• 2cm piece ginger , sliced
• 1 garlic clove , sliced
• 250g mixed greens: pak choi (bok choy), gai lan, choy sum broccoli, spring greens, trimmed and halved if large
• 2 tbsp stock (or water)
• sesame oil
• soy sauce
• rice , to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• oil
• 2cm piece ginger , sliced
• 1 garlic clove , sliced
• 250g mixed greens: pak choi (bok choy), gai lan, choy sum broccoli, spring greens, trimmed and halved if large
• 2 tbsp stock (or water)
• sesame oil
• soy sauce
• rice , to serve

Per serving

112 kcalories, protein 4.3g, carbohydrate 4.1g, fat 8.9 g, saturated fat 1g, fibre 2.7g, salt 0.75 g

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