Stir-fried Chinese greens with ginger, oyster and soy sauce from The Naked Chef (page 147) by Jamie Oliver

  • scallions
  • soy sauce
  • fresh ginger
  • limes
  • sesame oil
  • walnut oil
  • oyster sauce
  • Chinese greens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ithyt on September 24, 2015

    9.13 Scrummy - just don't overcook.

  • imaluckyducky on December 13, 2013

    Pg 147 I have this nasty habit of getting super excited by baby bok choi and other cool-looking greens at the farmer's market/grocery store/Korean mart, buying a few bags full because, darnit, I'm going to eat GREENS this week, only to proudly march home and realize I (still) have no idea how to make greens taste as exciting as they look. This recipe has saved me on more than one occasion because it;s simple and quick, but very flavorful. I frequently plop this on whatever grain I have made and some dry-fried marinated tofu. If you're like me and sometimes do weird things with leftovers for breakfast, you'll be happy to know that they taste great with poached/fried/soft boiled egg or two on top. The greens keep well for the next-days lunch, and they also taste good straight from the fridge.

  • fprincess on April 21, 2011

    This is tasty and simple. I liked the combination of soy sauce with lime & ginger.

  • wester on September 03, 2010

    A nice and simple way to prepare bok choi and those other greens you don't really know what to do with. Nice and light, with a clear 'Chinese' flavor. I also added some diced chicken right at the beginning to make it more substantial. This worked well.

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