Name: Wok-tossed greens with crispy garlic and chilli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 1/2 bunch kale; 36.80 gm vegetable oil; 2 garlic cloves, thinly sliced; 1 long red chilli, thinly sliced; 300g broccoli, cut into florets, halved; 1 bunch choy sum, leaves and stems separated, roughly chopped; 40.00 ml kecap manis

Wok-tossed greens with crispy garlic and chilli

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Spicy garlic greens stir-fried to perfection for a delicious vegetarian side dish.

Ingredients:

1/2 bunch kale
2 garlic cloves, thinly sliced
1 long red chilli, thinly sliced
300g broccoli, cut into florets, halved
1 bunch choy sum, leaves and stems separated, roughly chopped
40.00 ml kecap manis

Instructions:

Separate kale leaves from stems and give them a generous chop.
In a wok over medium heat, simmer oil until shimmering. Toss in garlic and chilli. Sauté for 3 to 4 minutes until the garlic turns golden and crunchy. Remove garlic onto a paper towel-lined plate using a slotted spoon to drain excess oil.
Turn up the heat to medium-high, toss in the broccoli and choy sum stems, and stir-fry for 2 minutes until they turn bright green. Then, add the kale and choy sum leaves and continue stir-frying for 1 to 2 minutes until the leaves start to wilt.
Spoon the mixture into a serving dish. Drizzle the kecap manis over the top and sprinkle with the garlic mixture before serving.

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