Stir-fried asian greens

imageSeason:  Winter/SpringType:  Big dishes

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


What to do

  • 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.


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