Asian greens are often side lined by people who don't know what to do with them, and until recently, adding to the confusion were the differing names given to each. To avoid confusion, the NSW Dept of Primary Industry devised a list of the most common Asian vegetables and assigned each with the most suitable name - a name which should be consistent across stores.
And as they play such a major role in cellular development, healthy eyes and blood, fight chronic disease, are cheap, quick and easy to cook, don't you think it's worth getting to know your greens?
Heat the wok until it is very hot and add the oil until it is very hot but not smoking. Add the garlic and stir fry for a few seconds until it is crispy. Add the Chinese greens and stir fry for 3 - 4 minutes. Combine the miso with water to a smooth paste and add it to the greens for 2 more minutes until they are tender but crisp.
Note: when preparing the leaves of Chinese greens, try cutting them "energetically". Fold the leaf into itself and cut along the vein. Cut the stalks lengthways. In macrobiotic cooking this method is believed to retain the energy of the plant - energy that is then transferred to those who eat the greens.
Makes 2 servings
| Prep Time: | 2 mins |
| Cooking Time: | 10 mins |
| Ready in: | 12 mins |
Suitable for: |
|
| Dinner, Entree, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 500 kj |
| Calories | 120 kcal |
| Fat | 10 g |
| Saturated Fat | 1.4 g |
| Total Carbohydrate | 3.5 g |
| Total Protein | 2.8 g |
| Fibre | 3.3 g |
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