1 lb (500g) mixed Asian greens, such as
bok choy, choy sum and Chinese cabbage
pinch sea salt
juice of 1 lemon
lemon wedges, for serving
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.