- mixed Chinese greens- Tong Ho, Chinese broccoli, Siamese Dragon Mix
- 3 tablespoons walnut oil
- 1 tablespoon sesame oil
- 1/2 tablespoon thinly sliced ginger
- 4 scallions, finely shredded
- 2 tablespoons oyster sauce
- 1 tablespoon soy, or Tamari (high quality, low salt) sauce
- pinch of sweetener of your choice (sugar, agave nectar, stevia?)
- juice of 1 lime
- sea salt & freshly ground black pepper
Remove any blemished greens. Put the Tong Ho 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; Plunge the greens into enough boiling water to cover for about 2 minutes until tender, and drain well. Add Tong Ho and cook until tender. 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 stir-fry. 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.