Recipe Details
Title Stir-Fried Chinese Greens with Ginger Oyster and Soy Sauce
Author Jamie Oliver
Portions 6
Created 16th February 2015 08:41 am
Weight (Per Portion)

One portion of this dish weighs approximately 90.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Oil, walnut3 Tablespoon
Oil, sesame1 Tablespoon
Ginger, fresh0.5 Tablespoon
Onions, Spring or Scallions4 Small
Sauce, oyster2 Tablespoon
Sauce, Soy1 Tablespoon
Sugar, caster2 Pinch
Salt, table1 Pinch
Pepper, black1 Pinch
Spinach, raw7 Ounce
Lime, juice1 Unit
Cabbage, chinese (pak-choi)7 Ounce
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 108
Protein 3.58%
Other Carbohydrate 1.57%
Sugar 1.00%
Fat Saturated 5.35%
Fat Unsaturated 17.19%
Fiber 4.58%
Sodium 17.69%
Salt 18.35%
Traffic Lights
Recipe Method
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. Prepare the rest of the Chinese greens; I normally cut the pak-choi into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well. Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. 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 stirfry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately.