The Vegetarian

Stir-fried Leaves with ginger

This recipe can be used with a variety of different leaves. Try with sweet potato leaves, kankung (chinese water spinach) and silver beet leaves.

2 cups Sweet potato leaves (or other leaf), chopped to inch size
1/2 an onion (red or brown), sliced
2 cloves garlic, sliced (and pulverised with mortar and pestle)
1/2 inch piece of ginger, grated or pulverised or chopped very finely
one small tomato chopped to 1/2 inch cubes (don't skin! the skin is good for you)
1-2 teaspoons of olive oil
salt and red chilli flakes to taste

1. Use the olive oil in a nonstick pan to fry the onion, garlic and ginger until the onion is becoming translucent.
2. Add the tomato and stir until softens slightly
3. Add the leaves and stir until just wilting
4. Remove from heat and add salt and chilli to taste (approximately 1/2 teaspoon of salt and 1/4 teaspoon of chilli flakes) Remember to keep adding salt until it tastes delicious, or just slightly salty.

Serve with rice.

-I've used kankung in the photo, and cherry tomatoes instead of a regular tomato.


Leafy stir-fry with garlic and onion

This variation is similar to the recipe above, but without the ginger it carries more of a garlic flavour.

 - try with kale, asian leaves such as pak sum, bok choi, young pumpkin leaves, kangkung.

1 teaspoon of oil
3 cups of leaves - chopped roughly
one onion - sliced
4 large cloves of garlic - crushed
red chilli flakes - to taste
1/4 teaspoon of turmeric
salt to taste

Heat the oil in a non-stick wok on medium heat, add the onion and garlic and stir until onion starts to become translucent.

Add the leaves, chilli flakes, turmeric and some salt. Stir and taste test. Adjust the salt. Remove the wok from the heat as soon as the leaves start to wilt, continue to stir until all the leaves are wilted and a deeper green colour. Remove from the wok and place in serving dish, so that the leaves don't over-cook and lose their deep green colour.

Serve as a part of "rice and curries" or a "Bi Bim Bap" type meal.


-the photo shows the dish made with young pumpkin vine leaves.

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