Braised Asian Greens with Soy and Garlic
Try this simple way to prepare Asian greens in a saucepan. It’s less messy than using a wok, and works especially well if you want to cook in large quantity.
- 2 TBSP peanut oil
- 4 cloves garlic, finely chopped (not crushed)
- 1 large bunch of Chinese broccoli, baby bok choy or other greens of your choice
- 1 DSP soy sauce
- 2 tsp cornflour
- Warm the oil in a small pan and add the garlic. Brown lightly, being careful not to burn the garlic. Put aside.
- Prepare the vegetables by separating the leaves from the stems. Chop the stems into 2 inch pieces diagonally. Wash the vegetable components well and drain.
- Place ¼ cup of water, the garlic-oil mixture and soy sauce in a saucepan and mix to combine. Cover with lid and bring to the boil.
- Add the broccoli stems and braise, covered, for approximately 3 minutes. Toss in the leaves and braise for a further minute until they wilt.
- Dissolve cornflour in ¼ cup of water and mix this into the liquid inside the saucepan. Turn up the heat until the sauce thickens slightly.
- Transfer the greens onto a serving plate and drizzle with the sauce. Braised greens make a great side to rice and Asian dishes.
Per serve: energy 518 kJ (124 Cal); protein 8 g; fat 10 g; saturated fat 2 g; cholesterol 0 mg; carbohydrate 2 g; fibre 7 g; calcium 48 mg; iron 2 mg