My favourite way to Chinese Greens is by steaming and char-grilling. Both methods
allow the vegetables to retain their flavour, colour and texture. The freshest of greens
are needed as the cooking time is quick.
Prep: 10 minutes
Cook: 5 minutes
750g small mixed Asian Greens, trimmed washed and cut in half or thirds
(dependant on size)
2-3cm piece of ginger, peeled and finely chopped
2 garlic cloves, crushed
2 tsp sesame oil
3 tbsp olive oil
1 tbsp soy sauce
2 spring onions, finely chopped
To Prepare: Place a char-grill (griddle) pan over a high heat
or heat a barbecue until hot.
Place the asian greens in a large bowl with the ginger, garlic, sesame oil,
olive oil and soy sauce. toss the greens so that the ingredients are well
To Cook: Cook the greens in batches for 2 minutes in the hot
grill pan or bbq, turning halfway through the cooking time. The vegetables should be
just cooked, tender and still green. Reserve the marinade.
To Serve:Place the Asian Greens on a large plate, drizzle
over any remaining marinade and scatter over the spring onions. You may wish to add
a little more sesame oil and/or soy sauce. Serve hot or cold.