Stir fried mixed vegetables
Serves 4-6

225g Chinese leaves
225g Chinese greens, such as pak choy, or garland chrysanthemums
225g asparagus
225g carrots
1½ tbsp groundnut oil
2 tbsp coarsely chopped shallots
2 fat gloves garlic, chopped
2 tbsp finely chopped/grated fresh root ginger
2 tsp salt
1-2 tbsp water
2 tsp sugar
1 tbsp rice wine or dry sherry
2 tsp sesame oil

Cut the Chinese leaves into 4cm strips and then cut the greens and asparagus into 4cm pieces.
Cut the carrots on the diagonal into slices 5mm thick.
Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the shallots, garlic, ginger and salt and stir-fry for one minute.
Add the carrots and asparagus and stir-fry for 30 seconds. Add the water, cover and cook over a high heat for two minutes.
Add the Chinese leaves and greens, together with the sugar and rice wine or sherry. Stir-fry for three minutes or until the greens are thoroughly wilted.
Add the sesame oil and serve at once.

Nutrition

Garland chrysanthemum is a useful source of potassium, with some vitamin C, calcium, iron and fibre. The leaves are low in energy, protein and fat