Stir-fried greens with garlic & chilli

Name: Stir-fried greens with garlic & chilli
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 3 small red Asian shallots, sliced; 1 tablespoon oil; 3 garlic cloves, sliced; 300 g (10½ oz) Asian greens; ½ tablespoon soy sauce; 1 large red chilli, seeded and sliced; ½ tablespoon kecap manis

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire Islands

By Eleanor Ford

Published 2019

About

Use any dark green leafy vegetables in this stir-fry. In Indonesia I might use water spinach, fronds of fiddlehead ferns, purple-veined kale or bitter young papaya leaves with their tiny white flowers. In my London kitchen I choose bok choy, pak choy, kai lan, tatsoi or chard.

Ingredients

300 g (10½ oz) Asian greens
1 tablespoon oil

Asia
Indonesia
Side dish
South East Asia
Vegan

Method

Trim the bases from the vegetables and wash in cold water. Shake dry. Depending on the size, cut the greens into thick strips or leave whole. Slice any thicker stems.

Heat a wok over a medium-high heat. Add the oil and when shimmering hot, add the shallot, garlic and chilli. Stir-fry vigorously to soften and just slightly colour.

Add the greens, shortly followed by the kecap man