Stir-fried Greens

Locale: Indonesia

Source: Morris_Sallie, Cooking Around the World: Indonesian [p. 85]

Ingredients

  • 2 bunches spinach or chard, or 1 head Chinew leaves, or 1 lb curly kale
  • 3 cloves garlic, crushed
  • 2-inch ginger, peeled and cut in matchsticks
  • 3-4 tbs groundnut oil
  • 4 oz boneless, skinless chicken breast, or pork filet, or both
  • 12 quail eggs, hard-boiled and shelled
  • 1 fresh red chilli, seeded and shredded
  • 2-3 tbp oyster sauce
  • 1 tbs brown sugar
  • 2 tsp cornstarch in 1/4 c water

Steps

  1. Wash and roughly chop the greens, separating stems from leaves.

  2. Heat oil. Fry garlic and ginger, without browning, for a minute. Add chicken and/or pork and cook until meat changes color. Add stems and cook quickly, then add leaves, quail eggs, and chili. Add oyster sauce and, and a little water if necessary. Cover and cook for 1-2 minutes only. Add sugar and salt to taste, and cornstarch mixture. Cook until mixture is well coated and glossy.

Notes

  1. I used turnip greens and kale. Looks like a lot at first, then once it cooks it isn't much. I omitted the meat. I mixed the brown sugar, oyster sauce, and some water together, and did that bit all at once. I garnished with fried garlic chips. I probably didn't bother with the chili. Seems like I threw some basil in as well, as it was handy.

  2. James Oseland's Cradle of Flavor also has a Stir-Fried Asian Greens With Garlic and Chiles (p. 205) where all the ingredients (but oil and salt) are in the title.

Log

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