Name: Kylie Kwong’s stir-fried Australian native greens with garlic
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 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

Kylie Kwong’s stir-fried Australian native greens with garlic

The legendary chef's simple and delicious celebration of Australian native produce.

Serves 4

Prep

10M

Cook

Total

15M

“This dish is a reflection of my heritage: third generation Australian and 29th-generation Kwong,” says chef Kylie Kwong.

Ingredients

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

Method

1.Heat 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.