Chinese greens are fast to grow, easy to prepare and delicious to eat. In our segment Geoff Jansz made a quick stir fry using Chinese cabbage. This recipe serves 4 people.
Ingredients
- 1 large Chinese cabbage (or use 2-3 cups Asian greens per person including bok choy, tatsoi, Chinese cabbage, Chinese broccoli)
- 2 tablespoons fresh ginger
- 1 tablespoon fresh garlic
- 1 tablespoon vegetable oil
- 1/2 cup chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- pinch sugar
- 1 tablespoon potato starch (or cornflour)
- 2 tablespoons water
- sweet chilli sauce, to taste
- sesame seeds
Method
- Wash the cabbage thoroughly, then chop into about 5cm pieces. Finely grate the ginger and garlic.
- Put the oil into a hot wok. Add the cabbage; toss for a few seconds until heated. Put a lid on the wok and steam for 1 minute.
- Remove the cabbage and set aside.
- Add the ginger and garlic to the same pan. Cook on medium heat until fragrant (2 minutes). Add the chicken stock, oyster sauce, soy sauce and sugar.
- In another bowl mix the potato starch with cold water, then add to the pan. Add sweet chilli sauce to taste.
- Fold in the cooked cabbage, then remove from the heat.
- Serve with a sprinkle of sesame seeds over the top.