Quick Asian Style Greens

This recipe only takes 15-20 minutes from start to finish. If you are fast with the knife, you can chop and add the vegetables as you go making it even faster.

Ingredients

1 onion

2 cloves garlic

2 celery stalks

1 tsp minced ginger

1 tsp oil

1 tbsp soy sauce

A wedge of cabbage roughly chopped

1 cup water

1 oxo chicken stock cube

2-3 shanghai Pak choy or similar roughly chopped

1-2 tsp sweet chili sauce

Method

Add onion, garlic, celery, ginger and oil to a wok or non-stick pan. Sauté for two or three minutes.

Add soy sauce and stir briefly to coat vegetables.

Add water, stock cube and cabbage. Cook for a further five minutes stirring frequently.

Add the roughly chopped Pak choi and cook for a further three or four minutes, until the green tops begin to wilt.

If using, stir in the sweet chili sauce.

Serve immediately. Serves 2

If you keep the vegetables fairly chunky, this meal is fun to eat with chopsticks. Slows you down a bit and helps to appreciate the flavours.

 

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