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Asian Greens with tsuyu saucePage 54 of my cookbook "when I get home". 
5 minutes prep. 
20 minutes cooking
Serves 6 |
Ingredients
- 6 bunches of bok choy
- 1 bunch of choy sum
- 2 bunches of garlic chives
- 2 bunches of gai larn
- 1 teasp of sesame seeds
- 150ml chicken stock
- 1 teasp bonito flakes
- 40ml soy sauce
- 40ml mirin
- 3/4 teasp castor sugar
- 1/2 teasp wasabi powder
- 1/2 teasp sesame oil
Method
- To prepare the sauce, place the chicken stock and bonito in a saucepan and bring to the boil.
- Simmer for 20 minutes
- Add the soy sauce, mirin, castor sugar, wasabi powder and sesame oil and bring back to the boil.
- Blanch the bok cho, choy sum, garlic chives and gai larn by placing them in a large saucepan of boiling salted water and simmer for 1 minute.
- Drain the veggies and arrange on a serving plate.
- Stir the tsuyu sauce well and pour over the veggies.
- Garnish with the sesame seeds and serve.
