Fusion Pasta with Chinese Greens

Name: Fusion Pasta with Chinese Greens
Ingredients: ½ teaspoon freshly ground five-pepper mixture or black pepper; ½ teaspoon freshly ground five-pepper mixture or black pepper; 1 tablespoon lemon juice; 2 tablespoons light soy sauce; 3 tablespoons extra virgin olive oil; 450 g (1 lb) Chinese greens, such as Chinese flowering cabbage or bok choy; 1 teaspoon salt; 3 tablespoons finely sliced garlic; 350 g (12 oz) dried Italian pasta, such as fusilli or farfalle; 350 g (12 oz) dried Italian pasta, such as fusilli or farfalle; 450 g (1 lb) Chinese greens, such as Chinese flowering cabbage or bok choy; 450 g (1 lb) Chinese greens, such as Chinese flowering cabbage or bok choy; 350 g (12 oz) dried Italian pasta, such as fusilli or farfalle; Freshly grated Parmesan cheese, to serve; 2 tablespoons finely chopped fresh chives; 2 tablespoons finely chopped fresh coriander

Preparation info

Serves
2
as a main course as an accompaniment

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

Chinese greens are a new source of inspiration for fusion chefs. These tasty, slightly bitter greens with a rich cabbage flavour are the perfect foil for pasta. Here is a delectable vegetable pasta dish that is rapid to cook and delicious to eat.

Ingredients

350 g (12 oz) dried Italian pasta, such as fusilli or farfalle
450

Pasta
Main course
Side dish
Vegetarian

Method

Cook the pasta in a large pan of salted, boiling water, according to the instructions on the packet. Drain well and set aside.

Cut the Chinese greens into 7.5 cm (3 in) pieces.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is hot, add the garlic and stir-fry for 30 seconds, until the garlic has browned. Then quickly add the Chinese gre