A favourite from ” The Sugar Club Cookbook” by Peter Gordon.
Ingredients
- 3 1/4 lb mixed chinese greens
- 10 ml fish sauce
- 20 ml tamari
- 30 ml sake
- 30 ml water
- sesame oil
- 18 fresh shitake mushrooms quartered
Servings:
Instructions
- Cut the leaves into 4 inch strips, cutting thicker stems in half lengthways. Wash well and drain.
- Mix together the fish sauce, tamari, sake and water.
- Heat a wok over a high heat and when it is smoking add a few spoonfuls of sesame oil and swirl around.
- Add a quarter of the greens and toss. Keep on a high heat and fry for a minute then add 1/5 of the sake mix and fry for 30 seconds more. Tip into a large bowl, then cook the rest of the greens in the same way.
- Heat up the wok again and add more sesame oil. Tip in the mushrooms and stir over a high heat for 30 seconds. Add the last of the sake mix and cook until it has almost evaporated.
- Add the mushrooms to the greens, mix well and serve at once.
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