Stir-fry vegetables with ginger

Use your imagination and adapt it to other types of greens
SERVES 4 - 6

Ingredients 1kg/ 2 and a quarter lbs. mixed Chinese green vegetables-(cabbage, spinach, kale, broccoli, Chinese leaf etc 50g/2oz mange tout 10g/2oz tsp. sugar 5g/2 tbsp. oil 2.5cm/ 1inch fresh root ginger, peeled and shredded 1 green pepper, seeded and diced 1 green or red chilli, sliced into strips Sauce 10 ml/2 tsp. dark soy sauce 5g/1 tsp. sugar 225ml/ 8 fl oz chicken stock 10g/ 2 tsp. cornflour 5g/ 1 tsp. five spice powder To Serve 2.5 ml/ half tsp. sesame oil freshly ground black pepper to taste

Step 1 Cut greens into 7.5 cm/ 3-inch pieces. Bring a large pan of water to boil and add the sugar and salt. Step 2 Add the mange tout and greens and cook for 4-5 minutes. Drain green vegetables and discard water. Step 3 Add 15ml / 1 tbsp. oil to the vegetables and keep covered. Heat the remaining oil in the wok and stir-fry the ginger for 1 minute. Step 4 Add the green pepper and chilli and stir fry for 10- 12 minutes. Add the blended sauce ingredients and stir well. Simmer gently for 3-4 minutes. Step 5 Add the green vegetables and cook for 1 minute. Serve immediately, sprinkled with sesame oil and pepper.

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