Ching-He Huang’s stunning Chinese stir-fry recipe is made with beef and green leafy ong choi (aka morning glory). This recipe is made for two people, but you could double the quantities to serve as a sharing menu at, say, Chinese New Year.
For a classic sharing dish for the table at Chinese New Year, try Ken Hom’s steamed chicken with Chinese sausage.
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Ingredients
- 200g beef fillet, sliced into even-sized thin strips
- Few pinches Chinese five-spice
- Light soy sauce, to season
- 1 tbsp groundnut oil
- 4 large garlic cloves, finely chopped
- 150g ong choi, washed, leaves and stems cut across the stem in equal 10cm lengths (or use spinach or watercress)
- 1 medium red chilli, deseeded and finely chopped
- Toasted sesame oil, to season
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Method
- Season the beef with the Chinese five-spice and a few dashes of soy sauce, toss together and set aside.
- Heat a wok over a high heat. When hot, add the groundnut oil and garlic and stir-fry for 30 seconds. Add the beef and stir-fry for a few minutes, until browned. Add the ong choi and chilli and stir-fry until the leaves have wilted slightly. Remove from the heat.
- To serve, season to taste with light soy sauce, salt and a few dashes of sesame oil. Serve immediately.
Nutrition
- 270kcals Calories
- 17.7g (4.8g saturated) Fat
- 24.6g Protein
- 3.1g (1.5g sugars) Carbs
- 1.5g Salt
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