Glorious Green Stir-Fry
Use a mixture of three or four types of leafy greens, such as bok-choy,
red-stemmed chard, mustard leaves, and cavalo nero.
leafy greens 500g
baby leeks or large spring onions 6, lower green part included
'wet' garlic 1 whole head (or 3 large garlic cloves peeled and sliced)
groundnut oil 5 tbsp
ginger root 3-cm fat chunk, diced
chilli ½ –1, deseeded and diced
water or stock 3–4 tbsp
soy sauce 2 tbsp
salt ½ tsp
freshly ground black pepper
coriander leaves small handful
sesame seeds 1 tsp
toasted sesame oil 1 tbsp
1) Remove the stalks and any large central ribs from the greens, and slice into 1-cm pieces. Stack the leaves and slice into ribbons. Slice the leeks or spring onions into rounds. If using 'wet' garlic, trim the top and base and peel off the outer layer of skin. Quarter the bulb and then cut each segment lengthways in half again, so you have 8 segments.
2) Heat a large wok over high heat and add the oil. When almost smoking,
add the ginger, chilli and garlic. Stir-fry for 1 minute.
3) Next add the baby leeks, chopped stalks and a splash of water to moisten. Stir-fry for 2 minutes more.
4) Now add the leaves, soy sauce, salt and pepper. Stir-fry for 3 minutes.
5) Add the coriander, sesame seeds and sesame oil. Stir-fry for 30 seconds. Serve with rice or noodles.
Recipe © Christine McFadden 2011