Mail Online

HOT AND FIERY GREENS

You can use a variety of vegetables or just one kind; the garlic, ginger and anchovies will lift them to another level. It will become a household favourite, making great additions to many meals. You can use water or chicken stock instead of wine. 1 tbsp vegetable oil

30g ginger root, julienned 1 Asian or small round shallot, sliced

2 red chillies, finely chopped 15g butter 1 tsp fish sauce

4 garlic cloves, finely chopped 4-6 anchovies, coarsely chopped 50g cavolo nero, sliced

3cm thick

100g baby courgettes, halved lengthways

100g Tenderstem broccoli, sliced diagonally 3cm thick

100g fine green beans, topped and tailed

75ml white wine

★ Have a wok or large frying pan on a high heat and get it hot. Add the vegetable oil, ginger, shallot and chillies and cook for 2 minutes until lightly golden. Add the butter, fish sauce, garlic and anchovies then stir, fry, toss.

★ Add the vegetables and let sit for 1 minute to char. Toss again, then leave to sit for another 1 minute. Finally, add the white wine – if your pan is hot, this should create some flames.

★ Leave to sit for a couple of minutes then cover with a lid for 1 minute. The vegetables should be soft but still retain some bite. Serve immediately.

YOU FOOD

en-gb

2021-07-25T07:00:00.0000000Z

2021-07-25T07:00:00.0000000Z

https://mailonline.pressreader.com/article/282157884271165

dmg media (UK)