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Recipe by olive magazine

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1. Heat 2 tsp oil in a wok and add the greens and spring onions and a splash of water. Stir- fry until just wilted, then tip onto a plate.
2. Heat 1 tsp more oil in the wok and add the ham and garlic, and fry for a minute. Then add the sweet chilli sauce, soy sauce and vinegar and toss together until the ham is covered in a sticky sauce. Adjust the flavour with more vinegar or sweet chilli if you like. Add back the greens and toss briefly. Serve with steamed rice.

Per serving

238 kcalories, protein 17.8g, carbohydrate 15.2g, fat 12 g, saturated fat 2.3g, fibre 1.4g, salt 4.43 g

Latest comments and suggestions

• schizopear

  29 December 2008

  schizopear commented on this recipe

  i didn't really enjoy this... i thought it looked really nice (in the photo) but it was a bit boring. needed something more than pig and cabbage...

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• redhot

  12 January 2009

  redhot rated and commented on this recipe

  

  I liked this, the ham was lovely sticky and you could taste the sweetness of the sweet chilli sauce complimented the ham. I stir-fried my green cabbage in oil and dry sherry which seemed to bring out the flavours in the sauce and served it with steamed Jasmin rice. I'm planning to try this recipe with leftover turkey to see if it works just as well.

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• amandab

  18 January 2009

  amandab rated and commented on this recipe

  

  Great tasty and easy recipe. I used bacon chops instead of ham. Yummy yummy.

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Ingredients

• oil
• a large bunch spring greens (or kale), or ½ green cabbage, stalk removed, shredded
• ½ bunch spring onions , shredded
• 3 or 4 thick slices ham , cut into pieces
• 2 garlic clove , sliced
• 3 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar or cider vinegar
• steamed rice to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15 minutes

Low-fat

Ingredients

• oil
• a large bunch spring greens (or kale), or ½ green cabbage, stalk removed, shredded
• ½ bunch spring onions , shredded
• 3 or 4 thick slices ham , cut into pieces
• 2 garlic clove , sliced
• 3 tbsp sweet chilli sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar or cider vinegar
• steamed rice to serve

Per serving

238 kcalories, protein 17.8g, carbohydrate 15.2g, fat 12 g, saturated fat 2.3g, fibre 1.4g, salt 4.43 g

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