Sticky Chilli Asian Greens
Try serving with pan-fried fish or chicken. Char siu sauce is a sweet Chinese barbecue sauce available in the Asian section of supermarkets.
Ingredients
2 bunches gai lan (320g each)
2 bunches baby pak choy (350g each)
2 tablespoons vegetable oil
2 long red chillies, halved lengthways, deseeded, thinly sliced crossways
½ cup salted roasted peanuts, chopped
3 green spring onions, thinly sliced
2 cloves garlic, finely chopped
SAUCE
1/3 cup char siu sauce
2 teaspoons honey
2 teaspoons honey
2 teaspoons white vinegar
1 teaspoon sesame oil
Method
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To make sauce, combine all ingredients in a small jug.
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Trim gai lan stems. Cut crossways into thirds. Separate leaves from stems. Trim pak choy stems. Cut lengthways into quarters. Rinse vegetables under cold water. Drain well. Pat dry with absorbent kitchen paper.
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Heat oil in a large, non-stick wok over a high heat. Add gai lan stems, chillies, peanuts, onions and garlic. Stir-fry for about 3 minutes, or until just tender. Add gai lan leaves and pak choy. Stir-fry for a further 3 minutes, or until just tender. Transfer to a serving bowl.
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Add sauce to same hot wok over high heat. Boil for about 1 minute, or until thick and sticky. Remove. Spoon over vegetables.
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Serve immediately.
