Asian Loaded Greens
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INGREDIENTS
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bunch gai lan (Chinese broccoli), trimmed, leaves and stems separated (see note)
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| 1 |
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bunch baby choy sum, trimmed, leaves and stems separated (see note)
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| 1 |
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tablespoon peanut oil
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| 1 |
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teaspoon sesame oil
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| 6 |
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eschalots, thinly sliced
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| 1 |
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tablespoon kecap manis
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| 1 |
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tablespoon lime juice
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| 1 |
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cup bean sprouts, trimmed
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| 1 |
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long red chilli, thinly sliced
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| 2 |
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tablespoons roughly chopped roasted peanuts
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sesame oil, to serve |
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INSTRUCTIONS
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Place a large steamer over a wok or large saucepan of simmering water. Place gai lan stems and choy sum stems in steamer. Steam, covered, for 2 minutes. Add leaves. Steam, covered, for a further 2 to 3 minutes or until just tender. Transfer to a serving dish.
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| 2. |
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Meanwhile, heat oils in a frying pan over high heat. Add eschalot. Cook, stirring, for 2 to 3 minutes or until golden and crisp. Transfer to paper towel to drain.
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| 3. |
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Combine kecap manis and lime juice in a small bowl. Top greens with bean sprouts, eschalot, chilli and peanuts. Drizzle with kecap manis mixture and a little extra sesame oil. Serve.
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[Note]
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Any type of Asian greens can be used instead of gai lan and baby choy sum in this recipe.
The cooking time may vary. |
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