Chefs' Recipes

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

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

By Kylie Kwong
  • 10 mins preparation
  • 5 mins cooking
  • Serves 4
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Stir-fried Australian native greens with garlic
"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


  • 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.


Saltbush, warrigal greens, karkalla and bower spinach are available from select specialist greengrocers, nurseries or farmers' markets.