Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce Recipe

"This is a Jamie Oliver recipe. This is what he says "For this dish I use any mixture of good Chinese greens I can get my hands on. It's tasty and very quick to make." There was no prep time or cook time given in the recipe. So I guesstimated it."

Original is 4-6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (126.4 g)
Calories 183.1
Total Fat - 16.9 g
Saturated Fat - 1.9 g
Cholesterol - 0.5 mg
Sodium - 419.1 mg
Total Carbohydrate - 7.5 g
Dietary Fiber - 2.3 g
Sugars - 2.4 g
Protein - 2.8 g
Calcium - 88.4 mg
Iron - 2.3 mg
Vitamin C - 28.7 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

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.

Step 2

Prepare the rest of the Chinese greens; I normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well.

Step 3

Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds.

Step 4

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 stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste.