asian greens stir-fry

with almond and sesame crunch

  • 1 tablespoon sesame oil
  • 3 cloves garlic, sliced
  • 3cm piece ginger, shredded
  • 1 long red chilli, sliced
  • 3 baby bok choy, halved
  • 1 bunch (300g) choy sum, chopped
  • 150g green beans, trimmed and sliced
  • ¼ cup (60ml) oyster sauce
  • 1 tablespoon soy sauce
  • 1 cup coriander (cilantro) leaves
  • 2 green onions (scallions), thinly sliced
  • steamed brown rice, to serve

Almond and sesame crunch 

  • 1 cup (160g) almonds, chopped
  • 2 tablespoons sesame seeds
  • 2 tablespoons black chia seeds
  • 2 tablespoons honey
  • ¼ teaspoon sea salt flakes
  1. Preheat oven to 180°C (350°F). To make the almond crunch, place the almonds, sesame seeds, chia seeds, honey and salt in a bowl and mix to combine. Place the mixture on a lightly greased large oven tray lined with non-stick baking paper and cook for 12–15 minutes or until golden. Set aside to cool. Roughly break into pieces and set aside.
  2. Heat the oil in a large wok over high heat. Add the garlic, ginger and chilli and cook for 1 minute or until crispy. Remove the garlic mixture from the oil and set aside. Add the bok choy, choy sum and beans to the wok and cook, stirring, for 4–5 minutes. Add the oyster sauce and soy sauce and cook, stirring, for a further 1–2 minutes or until the greens are tender. Divide between 4 serving bowls and top with the crispy garlic mixture, almond crunch, coriander and green onion. Serve with brown rice.  Serves 4

Photography: Anson Smart 


 

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