Recipe Details
| Title | Stir-Fried Chinese Greens with Ginger Oyster and Soy Sauce |
|
| Author | Jamie Oliver | |
| Portions | 6 | |
| Created | 16th February 2015 08:41 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 90.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oil, walnut | 3 Tablespoon |  |
| Oil, sesame | 1 Tablespoon |  |
| Ginger, fresh | 0.5 Tablespoon | |
| Onions, Spring or Scallions | 4 Small | |
| Sauce, oyster | 2 Tablespoon |   |
| Sauce, Soy | 1 Tablespoon |  |
| Sugar, caster | 2 Pinch | |
| Salt, table | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Spinach, raw | 7 Ounce | |
| Lime, juice | 1 Unit | |
| Cabbage, chinese (pak-choi) | 7 Ounce |
Special Dietary Requirements Suitability
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Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 108 |  |
| Protein | 3.58% | |
| Other Carbohydrate | 1.57% | |
| Sugar | 1.00% | |
| Fat Saturated | 5.35% | |
| Fat Unsaturated | 17.19% | |
| Fiber | 4.58% | |
| Sodium | 17.69% | |
| Salt | 18.35% | |
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Recipe Method
Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; I normally cut the pak-choi into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well. Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stirfry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately.