Stir-fried asian greens

Season: 

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  broccoli, choy sum, garlic, pak choy

Recipe source: Adapted from Stephanie Alexander Kitchen Garden Foundation

• metric measuring spoons
• chopping boards & non-slip mats
• 1 medium knife
• grater
• large non-stick frying pan
• spatula

• 3 heads pak choy
• 3 heads choy sum
• 1 large head broccoli
• 4 cm knob ginger
• 2 garlic cloves
• 1 tablespoon vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon water

• Set out your equipment and ingredients.
• Carefully wash all the greens and dry them well.
• Tear the greens into smaller pieces.
• Chop the broccoli into small florets.  Peel the broccoli stalk and slice it finely.
• Finely grate the ginger.
• Finely chop the garlic.
• Heat the oil in the frying pan over low heat.
• Add the ginger and garlic and gently fry until soft.
• Increase the heat and add the broccoli and cook for 2 minutes.  Add the greens and soy sauce, plus a little water, and keep turning the greens with the spatula until they are wilted.
• Serve at once.