stir fried asian greens

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Stir Fried Greens

 

Recipe By :Bridget Jones

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes {Posted}

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons sunflower oil

8 spring onions -- chopped

12 ounces choi sum -- thinly sliced

4 ounces chinese cabbage -- thinly sliced

4 ounces baby spinach leaves

handful of mizuna -- shredded

2 tablespoons light soy sauce -- (or to taste)

a few drops of sesame oil (optional)

 

Heat the oil in a wok or large saucepan. Add the green onions, choi sum, and

chinese cabbage. Stir-fry for 2-3 minutes, until the vegetables have wilted.

Then add the spinach and cook for a further minute, or until wilted. Stir in the

mizuna and add light soy sauce, to taste. Remove from the heat and stir in a few

drops of sesame oil if preferred. Serve at once.

 

flowering cabbage. Chinese: Choy Sum | Japanese: Saishin | Malay: Sawi Manis

 

Photo http://www.agric.nsw.gov.au/Hort/Fmrs/Asian_veg/flowering.htm

 

Description:

" The secret to serving perfect greens is speedy cooking "

Source:

" Farmers' Market Guide to Vegetables "

Copyright:

" 2001 ISBN 1570716196 "

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Per Serving (excluding unknown items): 106 Calories; 7g Fat (56.7% calories from

fat); 3g Protein; 9g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 363mg

Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : These are fresh and lively: serve with plain egg noodles to make a

simple, healthy supper.

 

Nutr. Assoc. : 0 0 2415 0 1423 3921 0 0

 

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