Chili Leaves Stir Fry with Garlic 蒜蓉炒辣椒葉
One recent day while strolling through our local market we spotted a box of fresh tender looking green vegetables spotted throughout with the most beautiful tiny white flowers. We found out that these lovely tender greens were the leaves of chili pepper plant and were perfect for a classic Chinese stir fry with garlic.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz chili leaves, 400g
- 3 tbsp oil
- 5 garlic cloves
- 1 tbsp fresh chilies, optional
- 1/4 tsp sugar
- salt to taste
Instructions
- 1
If stems seem too thick to be tender, pluck off the tender shoots and discard thicker stems.
- 2
Wash chili leaves thoroughly and drain.
- 3
Take two of the garlic cloves and smash them with the flat side of your cleaver. The rest of the garlic cloves chop roughly.
- 4
Slice chilies if using and remember to wash hands thoroughly after chopping the chilies.
- 5
Heat wok over high heat, when hot add oil, then the two smashed garlic cloves and chilies if using. Stir fry for a few seconds until aroma of garlic rises.
- 6
Add in all the vegetables at once, being careful of splattering oil.
- 7
Add in 1/2 tsp salt, the sugar and stir fry until vegetables slightly wilted and coated with oil.
- 8
Add in the chopped garlic, stir, and cover the wok. Cook over low heat for 1-2 mins or until vegetables completely wilted and garlic soft.
- 9
Adjust salt to taste. Scoop out to serving plate and serve hot.