Asian Greens Recipes
Stir Fried Asian Greens
This recipe works for any of our Asian greens range including: Pak Choy, Bok Choy, Kang Kong, Kai Lan, Choy Sum, Kai Choy, bitter melon and winter melon.
- 2 bunches of Asian greens of your choice.
- 1 tablespoon garlic, fresh, minced
- 1 teaspoon ginger, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon sesame oil
- 2 tablespoons light soy sauce
- 1 tablespoon mirin
- 1 teaspoon sake
- 1 tablespoon black vinegar
- ½ teaspoon caster sugar
- ¼ teaspoon fish sauce, optional, recommended
- 1 teaspoon toasted & spiced sesame oil, optional
- 1 tablespoon toasted sesame seeds, white and black, to serve
- 1 tablespoon Japanese red pepper, to serve, to taste
- 1/4 fresh chilli, sliced thinly, to serve, optional
- 1 tablespoon fried shallots, to serve
Separate leaves from the Asian greens.
In a small bowl, mash the minced garlic and chili pepper flakes together.
Heat wok or pan over medium-high heat, then add 2 tablespoons of sesame oil. When the oil is hot, add the minced garlic and chili mixture.
Stir-fry briefly off the heat until aromatic, about 30 seconds.
Add the Asian greens. Stir-fry for about 2 minutes, then add the soy sauce, sake, mirin and black vinegar and water.
Stir in the sugar. Cook for another 2 to 3 minutes, or until the vegetables are al dente.
Stir in a few drops of sesame oil if desired, along with the sesame seeds and pepper, serve.
Thai Green Paw Paw Salad
- 1 large or 2 small cloves garlic, peeled
- ¼ teaspoon salt
- 1 tablespoon dry-roasted salted peanuts, more for garnish
- 2 fresh bird chilies or serrano chilies, sliced
- ½ teaspoon raw sugar or white sugar
- 1 tablespoon dried shrimp (optional)
- 2 tablespoons fresh lime juice
- 1 to 2 tablespoons fish sauce, to taste
- 2 truss tomatoes, 1 large round tomato, or 8 grape tomatoes, coarsely chopped
- 220g long beans, trimmed and cut into 1 1/2-inch lengths
- 1 small to medium green paw paw
- Lettuce for serving (optional)
In a blender or mortar, blend or pound garlic, salt, peanuts, chilies, sugar and shrimp (if using) into a paste.
Transfer to a large bowl and mix in lime juice and fish sauce. Use a spoon (or the mortar) to lightly crush tomatoes and beans (if using), then add to bowl and mix lightly.
Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. There should be 4 to 6 cups.
Add papaya to bowl and lightly but thoroughly toss together.
Taste for seasoning.
Serve in a mound in a bowl, layering for height (if desired, line bowl with lettuce leaves beforehand).
Sprinkle with peanuts and serve.
Thai Kang Kong
1 large bunch of kang kong
4 large garlic cloves
3 large red chillies
2 tbsp vegetable oil
3 tbsp oyster sauce
2 tbsp fish sauce
2 tsp white sugar
Break kang kong into 5cm pieces and place in a large bowl.
Use a mortar and pestle to pound the garlic and chillies to a rough paste.
Heat the oil in a wok over high heat. When oil is smoking hot, add the kang kong and chilli paste and toss together.
Add the oyster sauce, fish sauce and sugar. Stir-fry until just wilted. Transfer to a serving plate.
Winter Melon Soup With Meatballs
160g pork mince
1 tablespoon Shaoxing wine (or dry sherry)
2 teaspoons light soy sauce (or soy sauce)
1 teaspoon ginger, grated
1/4 teaspoon salt
1 egg white
2 tablespoons water
2 teaspoons cornstarch
1 1/2 to 2 lbs (700 to 900 g) winter melon
4 cups pork bone broth, or low-sodium chicken stock, high quality
2 slices ginger (Optional if using chicken stock)
1/2 teaspoon salt, or to taste
1/3 cup coriander, chopped (For garnish)
For the meatballs
Combine the ground pork, Shaoxing wine, light soy sauce, minced ginger, salt, egg white and water in a medium-sized bowl.
Stir with a spatula to mix well. Add the corn-starch. Mix until the ground pork becomes pasty and sticky. Set aside to marinate.
For the soup
To prepare the winter melon. Chop it into 3 to 4 pieces. Use a knife to slice the rind off and discard it. Cut off the soft inner part and discard it. Slice the winter melon into even 1 cm, large bite-size pieces.
Add the broth and ginger (if using) to a medium-sized pot and bring to a boil over medium-high heat. Turn to medium-low heat. Use a spoon to scoop about 1 tablespoon of the ground pork mixture, shape it into a ball, and add it to the soup. Make the meatballs one at a time. After the last meatball is added, cook for 1 minute. Stir the soup gently 2 to 3 times. Immediately transfer all the meatballs to a plate and set aside. The meatballs should be cooked on the outside but still raw inside.
Add the winter melon to the pot. Bring the soup to a boil over high heat. Turn to medium heat and boil until the winter melon is almost cooked through, 6 to 8 minutes. The edges of the winter melon should have turned semi-transparent.
Add the meatballs back into the soup. Bring the soup back to a boil and cook for 1 minute. Turn off the heat, cover, and allow the soup to sit for another 5 minutes. The residual heat will further gently cook the meatballs, so they remain super tender and juicy. Add the salt and mix well. Taste the soup and adjust seasoning if needed.
Add coriander to the soup and serve hot.
Kai Choy & Crab with Malaysian Egg Sauce
1 bunch Kai Choy
2 tablespoons vegetable oil
2 cloves garlic (minced)
85g crab meat or imitation crab meat, optional
1 tablespoons soy sauce
2 teaspoons corn flour mix with ½ tsp salt and ½ cup (120ml) water
1 large egg (lightly beaten)
1 teaspoons sesame oil
Wash and drain kai choy thoroughly. Trim 2 cm off the end of the stalks. Cut the leaves into 2 or 3 bite size pieces, about 2 to 3 inches in length. Cut the stem pieces into half lengthwise. Stems and leaves should preferably be separated.
Bring a large pot of water to boil. Scald stems for about a minute. Remove and drain with a metal strainer. Scald the leaves for 30 seconds. Remove and drain as soon as they turn a bright green colour. Press out as much water as possible from the vegetables.
Heat a wok or large pan. When it is hot, add vegetable oil. Sauté garlic for 30 seconds. Add imitation crab meat and fry for 1 to 2 minutes.
Now, add the kai choy and soy sauce. Stir fry for another 1 to 2 minutes.
Pour in corn flour mixture followed by lightly beaten egg. Stir for another 1 to 2 minutes. Corn flour mixture and egg will thicken. If it appears to be too dry, add just a little bit of water. Stir to combine. Turn off heat.
Drizzle sesame oil over vegetables. Remove and serve immediately.