Asian Greens

I went away for a week last week and when I got home- the veg patch had gone crazy! The tiny broccolli is now ready to pick, the cabbages are getting hearts, beetroots are finally taking hold and the mulberry tree is abundant with fruit and foliage!!!

The Asian greens were the most prolific though. We had been harvesting the odd leaves from our bok choy for stir fries - but I had to hack into the others to let in some light for the other plants around them!

I picked: Malaysian Lettuce (Armaranth), Chinese broccoli, a whole Bok Choy, Mizuna and another stringy green I can't remember the name of. These are particularly easy to grow and they don't take a lot of care. They would be fab in pots andmake a beautiful looking (not to mention tasting) border in a flower garden! We have even given Bok Choy as thank you gifts instead of flowers!

Along with a big handful of deliciously sweet sno peas, a huge bunch of coriander, a couple of kaffir lime leaves, chilli and lemongrass - and a meal is made!

Asian Green YUM



All I did then was simmer a can of coconut milk (Ayam brand is the ONLY one I will use as it has not additives at all) with some water, the kaffir lime leave, split chilli, lemongrass, coriander root, palm sugar and fish sauce, until it was delicious tasting and had good flavour. I had some broccoli and zucchini in the fridge which I added next, until they were just tender.

I then added the greens and snow peas until they wilted, but still had some crunch (the peas).

To serve I topped with mountains of coriander, shredded Kaffir Lime leaf and chilli and some tofu which I had lightly fried in some olive oil.



Quick, healthy, freshly picked and delicious!