2 ¼ lbs mixed Chinese green vegetables (cabbage, spinach, kale, broccoli, Chinese leaf etc.)
2 oz snow peas
1 tsp baking soda
2 tsps sugar
1 tsp salt
2 tbsps oil
1 inch fresh root ginger, peeled and shredded
1 green pepper, seeded and diced
1 green or red chili, sliced into strips
#Sauce#
2 tsps dark soy sauce
1tspsugar
1 cup chicken stock
2 tsps cornstarch
1tspfive spice powder
#To Serve#
½tspsesame oil
Freshly ground black pepper to taste
Instructions
#Use your imagination with this recipe and adapt it to whatever greens you can buy.# Cut greens into 3-inch pieces. Bring a large pan of water to the boil and add the sugar and salt.
Add the snow peas and greens and cook for 4-5 minutes. Drain green vegetables and discard water.
Add 1 tbsp oil to the vegetables and keep covered. Heat the remaining oil in the wok and stir fry the ginger for 1 minute.
Add the green pepper and chilies and stir-fry for 10-12 minutes. Add the blended sauce ingredients and stir well. Simmer gently for 3-4 minutes.
Add the green vegetables and cook for 1 minute. Serve immediately, sprinkled with sesame oil and pepper. #TlME: Preparation takes 10 minutes, cooking takes 13-15 minutes.#