Cook | Asian Greens


 Sticky GInger Asian Greens recipe

Sticky ginger greens

1/3 cup honey
¼ cup water
2 tbsp oyster sauce
1 tbsp grated ginger
½ tsp sesame oil
1 bunch gai lan, trimmed
1 bunch baby bok choy, quartered >? halved lengthways
4 green onions (shallots), sliced diagonally
¼ cup coriander leaves
Steamed rice, to serve

1. Heat honey, water, oyster sauce and ginger in a wok or large frying pan on high. Add greens and cook for 1 min, until wilted and well coated. Remove from heat.
2. Top with onion and coriander. Serve sticky greens with steamed rice.

Serves 6

Add 200g cubed firm tofu with greens.

Try This…
Poached chicken & pak choy broth
Heat 4 cups chicken stock in a large pan on high until boiling. Reduce heat to low. Add 2 chicken breast fillets and simmer, covered, for 12 mins. Using a slotted spoon, remove from stock. Set aside. Add ¼ cup soy sauce, 1 tbsp fish sauce and 1 tbsp shredded ginger to stock and 1 chopped long red chilli to stock and simmer for 5 mins. Remove from heat. Add 1 bunch chopped pak choy and 4 chopped green onions. Thinly slice chicken and return to stock. Ladle into bowls and top with coriander sprigs.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

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Posted on 6th February 2014 and filed in cook
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2 Responses to “Cook | Asian Greens”

  1. jeanie

    Oh yum – that does look delicious! We have had some awesome Pak Choi of late – I am newly in love.

    Any ideas of what to do with Mustard Leaves – I know, we can compost – we have done one or two dishes, but there is a limit to how much you can actually hoe down. I used to make a stuffed cabbage leaves thing from Croatia, so may give that a go…

    Nice blog, by the way. Cam here by way of Green Harvest.

  2. Will add this delicious recipe to my list! Simple and sounds delicious!

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