"This beautifully simple dish is a direct reflection of who I am and where I've come from," says chef Kylie Kwong. "It's also my favourite dish. It celebrates the diversity and beauty of native Australian plants and is incredibly wholesome. Use a mixture of greens depending on what's available. Seek these beauties out at growers markets and specialist greengrocers - the more we ask for them, the more available they'll become."
- 60 ml peanut oil (¼ cup)
- 3 garlic cloves, bruised
- 50 gm saltbush leaves (see note)
- 50 gm warrigal green leaves (see note)
- 2 tbsp tamari
- 50 gm karkalla leaves (see note)
- 50 gm bower spinach leaves (see note)
- ½ tsp sesame oil
- 1Heat oil in a wok over high heat until shimmering, then add garlic and ½ tsp salt flakes and stir-fry until fragrant (30 seconds). Add saltbush and warrigal greens and stir-fry until just wilting (2-3 minutes). Add tamari and reduce slightly (30 seconds to 1 minute), then add 60ml water and stir-fry for another 30 seconds to reduce. Add karkalla, bower spinach and sesame oil, and stir-fry to combine (30 seconds), then serve immediately.
Saltbush and warrigal greens are available from select specialist greengrocers; karkalla (also known as pig-face), is available from select nurseries; bower spinach is available from select farmers' markets.