Asian Greens with Lemon and Ginger Oil Recipes

Ingredients :

1/3 cup  (3 fl oz / 90ml) sunflower oil

finely grated zest (rind) of 2 lemons

1 lemongrass stalk, bottom 3 inches (7.5cm) only, inner stalks roughly chopped

3 tsp peeled and grated fresh ginger

1 lb (500g) mixed Asian greens, such as bok choy, choy sum and Chinese cabbage

pinch sea salt

pinch sugar

juice of 1 lemon

lemon wedges, for serving

Place oil, lemon zest, lemongrass and ginger in a screw-top jar and shake until well combined. Set aside in a warm place for 5 days so flavors infuse oil. After 5 days, strain oil and discard solids. Seal and store lemon and ginger oil in a cool, dark place.

Wash greens well. Pat dry with paper towels. Trim roots from greens and cut into 2-inch (5cm) lengths. If using bok choy, remove dark outer leaves, separate younger leaves and trim ends.

Warm 2 tbsp lemon and ginger oil in a wok or frying pan over medium heat. Add greens and stir-fry until tender-crisp, 3-4 minutes. Remove from heat and stir in salt, sugar and lemon juice.

Serve immediately, accompanied with lemon wedges

Serve 4

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