Stir-fried greens with garlic & chilli

Preparation info

  • Serves


    • Difficulty


Appears in

Fire Islands: Recipes from Indonesia

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.


  • 300 g (10½ oz) Asian greens
  • 1 tablespoon oil


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