Stir-fried Greens with Preserved Ginger and Sesame Seeds


  • 1 lb / 455 g spring greens
  • ½ head of Chinese leaves
  • 1 lb / 455 g spinach
  • ½ in / 1 cm fresh root ginger, peeled
  • 2–3 garlic cloves, peeled
  • 1 star anise
  • 2–3 tbsp groundnut (peanut) oil
  • 4 spring onions, trimmed and thinly sliced
  • 1–2 tbsp soy sauce
  • 1 tbsp rice wine
  • 1 tbsp rice wine vinegar
  • 2–3 pieces of preserved ginger, thinly sliced
  • 2 tsp toasted sesame oil
  • 1 tbsp toasted sesame seeds


Wash, trim and shred the vegetables, keeping them in separate piles. Fry the fresh ginger, garlic and star anise in the oil in a wok or large frying pan for 4–5 minutes. Discard the seasonings, and put the spring greens into the hot oil. Stir-fry for 2–3 minutes before adding the Chinese leaves. After stir-frying for 2–3 minutes, add the spinach and spring onions. When the spinach has collapsed, add the soy sauce, wine, vinegar and preserved ginger. Cover with a lid and steam for a few minutes more. Stir in the sesame oil, and then serve scattered with sesame seeds.