Mixed stir fry greens

HERE'S HOW WE MAKE IT

We prep the veg - choy sum, bok choy and spring onions and cut into manageable lengths.

The veg are dished up into a clam with a separate tub of an oyster and soy finishing sauce laced with sesame, garlic and ginger.

INGREDIENTS

Baby choy sum, baby bok choy, spring onions, soy sauce, oyster sauce, Shaoxing wine, sesame oil, ginger, garlic.

ALLERGENS

CONTAINS:

Gluten, Shellfish, Sesame, Soy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Dairy, Fish, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	PER 100G (RAW)	PER LARGE SIZE
ENERGY	119.6kj	601.5kj
PROTEIN	2.5g	12.6g
FAT TOTAL	0.6g	3g
- SATURATED	0.1g	0.4g
CARBS	2g	10g
- SUGARS	1.6g	8.2g
SODIUM	330.1mg	1660mg

SIZES

Individual:Serves one adult.
Small:Serves two adults.
Large:Serves 4-5 adults.
Extra Large:Serves 6 adults.

GOES WITH

This will make a complete dinner of the sticky Szechuan chicken with eggplant and shiitake mushrooms or the twice-cooked masterstock pork belly. Add some steamed jasmine rice or noodles on the side.

To make it a complete dish on its own, throw in some diced tempeh, tofu or prawns and a handful of cashew nuts.

PREP, COOK AND SERVE

PLEASE NOTE: not suitable for freezing. Sauce contains oyster sauce so not strictly vegetarian.

TO COOK: heat a wok or large frying pan over a high heat and toss in the vegetables, scooping and flipping till they're crisp but tender, then add the sauce.