Asian Sides and Salads Recipes - Stir-fried Chinese Leaves Recipe

  
 

Sides and Salads Recipes - Stir-fried Chinese Leaves Recipe

Ingredients

  • 675g/1 1/2lb Chinese leaves (Chinese cabbage)

  • 15ml/1 tbsp vegetable oil

  • 2 garlic cloves, finely chopped

  • 2.5 ml/1 in piece of fresh root ginger, finely chopped

  • 2.5ml/1/2 tsp salt

  • 15ml/1 tbsp oyster sauce

  • 4 spring onions (scallions), cut into 2.5cm/1 in lengths

Serves 4

Method:

  1. Stack the Chinese leaves together and cut them into 2.5cm/1 in slices.

  2. Heat the oil in a wok or large deep pan. Stir-fry the garlic and ginger for 1 minute.

  3. Add the Chinese leaves to the wok or pan and stir-fry for 2 minutes.

  4. Sprinkle the salt over and drizzle with the oyster sauce. Toss the leaves over the heat for 2 minutes more.

  5. Stir in the spring onions. Toss the mixture well, transfer it to a heated serving plate and serve.

This simple way of cooking Chinese leaves preserves their delicate flavor and is very quick to prepare.

Variation: Use the same treatment for shredded cabbage and leeks. If you want to cut down on preparation time, you con often find this combination of vegetables, ready-prepared, in bags at the supermarket.

Cook's Tip: For guests who are vegetarian, substitute 15ml/1 tbsp light soy sauce and 5ml/1 tsp of caster (superfine) sugar for the oyster sauce. This rule can be applied to many dishes.