|Spring greens||6 Ounce|
|Garlic||1 Clove (5 gm), crushed|
|Peanut oil||1 Tablespoon|
|Ginger sherry||1⁄2 Teaspoon|
|Chicken stock||1⁄4 Pint (5/8 U.S Cup)|
|Soy sauce||1⁄4 Teaspoon|
|Cold water||1 Tablespoon|
Wash, drain and cut the greens into suitable pieces.
Gut the ginger into thin strips.
Fry the garlic in the oil until golden and then discard it.
Add the greens, ginger, ginger sherry and stock and cook very quickly at a high heat for just under 2 minutes.
If, by this time, the stock is almost absorbed, add a little more.
Add the seasonings and soy sauce and bring to the boil.
Push the greens to one side of the pan and stir the cornflour, blended with the water, into the stock.
Continue to stir while boiling for 1 1/2 minutes.
Turn into a heated serving dish.
Serving size: Complete recipe
Calories 258 Calories from Fat 161
% Daily Value*
Total Fat 18 g28%
Saturated Fat 2.9 g14.6%
Trans Fat 0 g
Cholesterol 3.6 mg1.2%
Sodium 516.2 mg21.5%
Total Carbohydrates 15 g5.1%
Dietary Fiber 0.19 g0.77%
Sugars 2 g
Protein 3 g6.9%
Vitamin A 0.1% Vitamin C 3.2%
Calcium 1.4% Iron 2.2%
*Based on a 2000 Calorie diet