The Chinese staple stir-fry takes on a green hue here. A clutch of greens — name it, they have got it — Chinese cabbage, pok choy, broccoli and zucchini — troop in and bond over their skin colour on the plate. The dish that retains the natural virtues of vegetables is rich in vitamins too, informs the chef.

Stir-fried Chinese greens with golden onions


50 gms Chinese cabbage

50 gms pok choy

50 gms zucchini

50 gms broccoli

20 gms spring onion

10 gms sliced ginger

10 gms garlic

30 gms golden onion

Salt to taste

1 tsp sesame oil

1 tsp wine

10 gms oil


Blanch all the vegetables to remove their bitter tang. Heat oil in a pan, add ginger, garlic and spring onions. Put in all the blanched vegetables, toss them well and adjust the seasoning. Flavour them with a dash of sesame oil and wine. Serve hot, garnished with golden-fried onions.

Avtar Singh Rana, Corporate Chef, Berco's, has spent 14 years whipping up flavours in the kitchens of various reputed hotels. The ala minute aspect of Chinese cooking, where dishes begin to form only after the order is placed, and the speed with which they are delivered, fascinates the chef.


With a brand new tasteMay 14, 2010

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