Spicy greens with chilli, garlic and soy rice

Name: Spicy greens with chilli, garlic and soy rice
Cook time: 30 min
Yield: 4
Cuisine: Malaysian
Ingredients: 300g gai laan or broccolini; 300g pak choi or choi sum; 100g snow peas; 2 tbsp vegetable oil; 1 tbsp shredded ginger; 2 garlic cloves, finely sliced; 8 cherry tomatoes, halved; 1 tbsp chilli bean sauce or chilli sauce; 50ml vegetable stock; 1 tsp sesame seeds

Jill Dupleix

October 18, 2011

Chinese greens with chilli, garlic and soy rice.Marina Oliphant

Time:< 30 minsServes:4

Convert your young ones to greens with this inventive dish.

Ingredients

300g gai laan or broccolini
300g pak choi or choi sum
100g snow peas
2 tbsp vegetable oil
1 tbsp shredded ginger
2 garlic cloves, finely sliced
8 cherry tomatoes, halved
1 tbsp chilli bean sauce or chilli sauce
50ml vegetable stock
1 tsp sesame seeds

For the rice

200g short grain brown rice
2 tbsp soy sauce

Method

Rinse the brown rice in cold running water. Drain, place in a pot and cover with cold water and soy sauce. Bring to the boil, then simmer for 30 minutes or until tender and nutty. Drain through a sieve, then return the sieve to the pan off the heat, covered with the lid to keep warm.
Cut the Chinese greens on the diagonal into bite-sized lengths. Heat the oil in a wok and, when hot, stir-fry the garlic and ginger for 1 minute. Add the greens, tossing well for 1 minute. Add the cherry tomatoes, chilli bean sauce and stock and toss well for 2 or 3 minutes or until the gai laan is just tender and the tomatoes are soft.
Serve with the rice and scatter with sesame seeds.