"This dish is a reflection of my heritage: third generation Australian and 29th-generation Kwong," says chef Kylie Kwong.
- 60 ml (¼ cup) peanut oil
- 1 tsp salt flakes
- 3 garlic cloves, crushed
- 50 gm each saltbush leaves and warrigal greens (see note)
- 2 tbsp organic tamari
- 50 gm each karkalla leaves and bower spinach leaves (see note)
- 1 tsp sesame oil
- 1Heat peanut oil in a wok over high heat until shimmering, then add garlic and ½ tsp sea 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, warrigal greens, karkalla and bower spinach are available from select specialist greengrocers, nurseries or farmers' markets.