Five-spice Greens

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

The precise type of greens is not important, though dark-green and slightly bitter leaves like pak choi or Brussels sprout tops are preferable to sweeter and lighter vegetables. Chinese cabbage is not suitable. Cantonese chefs would cook this dish in a wok, but I prefer to use a large and heavy frying pan.

This is also an excellent method for cooking spinach or broccoli.