Stir-fried Asian greens

Stir-fried Asian greens

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Thinly slice the stems of 200 g Chinese broccoli, or any Asian greens of your choice, on an angle. Heat a splash of oil in a wok over high heat. Cook 2 crushed garlic cloves and 2 tablespoons grated ginger for 2–3 minutes, stirring often, making sure the garlic doesn’t burn. Add the Chinese broccoli stems and leaves and 200 g chopped broccolini and toss for 1–2 minutes. Add 3 tablespoons chicken stock or water and cover with a lid. Cook for 3–4 minutes, tossing occasionally to ensure the greens cook evenly. Remove the lid and season with soy sauce.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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