A wide variety of Asian green vegetables are readily available in Australia and New Zealand in both local supermarkets and Asian green grocers. They are nutritious and tasty, whilst also being easy to grow and cook.
CHINESE GAI LAN & MUSHROOM OMELETTE
Serves 4
80ml (1/3 cup) hoisin sauce
1 tsp sesame oil
4 eggs
80ml (1/3 cup) water
60ml (1/4 cup) peanut oil
500g Swiss brown mushrooms, thinly sliced
1 bunch gai lan (Chinese broccoli), ends trimmed, cut into 6cm lengths
80g bean sprouts, trimmed
1 Combine the hoisin sauce and sesame oil in a small bowl.
2 Whisk together eggs and water in a jug. Heat 2 teaspoons of peanut oil in a wok over high heat. Add one-quarter of egg mixture, tilting wok to cover base and side. As omelette sets, lift edge so that any uncooked egg runs underneath. Cook for 2-3 minutes or until just set. Slide onto a plate and cover. Repeat, in 3 more batches, with 6 teaspoons of oil and the remaining egg mixture, reheating the wok between batches.
3 Heat remaining peanut oil in wok over medium heat. Add mushroom and cook, stirring, for 2-3 minutes or until tender. Add the gai lan and cook, stirring, for 1-2 minutes or until gai lan just wilts.
4 Divide omelettes among serving plates. Place one-quarter of bean sprouts on half of each omelette. Top with the mushroom mixture. Fold in half to enclose the filling. Drizzle over hoisin sauce mixture to serve.
STEAMED TOFU AND GAI LAN WITH MISO
Serves 2
300g firm silken tofu, sliced
1 bunch gai larn (Chinese broccoli), trimmed
Miso
2 tablespoons miso paste
¼ cup (60ml) water
½ teaspoon wasabi paste
1 To make the miso, place the miso, water and wasabi in a small bowl and whisk to combine. Set aside.
2 Place a large saucepan half-filled with water over high heat and bring to the boil. Line a large steamer with non-stick baking paper. Place the tofu and gai larn in the steamer and cover with a tight-fitting lid. Place the steamer on top of the saucepan and steam for 5 minutes or until the gai larn is tender. Place on plates and spoon over the miso to serve.
Recipe courtesy of Donna Hay.
