Convert your young ones to greens with this inventive dish.
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
200g short grain brown rice
2 tbsp soy sauce
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.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up