Quick to cook and nutrient-rich, these recipes will help you to add more healthy greens to your daily meals.

SPINACH SOUP WITH CENTURY EGG

350g Chinese spinach (yin choy/bayam), rinsed and cut into sections
4 cloves garlic
10g whitebait (ngan yi chye), rinsed and pat dry
1 tbsp kei chi (goji berry)
2 century eggs, cut into wedges

Soup stock
1/2 tsp anchovy stock powder
1 tbsp chicken stock powder
1/8 tsp sugar or to taste
1/4 tsp salt
1/2 tsp pepper
1.5 litres water
few drops sesame oil

Heat oil in a wok and deep-fry garlic cloves until golden in colour. Dish out and set aside.

Combine all the stock ingredients in a pot then add the fried garlic cloves.

Bring to a boil. Reduce heat, and simmer for a while.

In the oil remaining from frying the garlic, deep-fry whitebait until crispy and golden. Dish out and set aside.

Put spinach, kei chi and century eggs into the simmering stock.

Continue to simmer, covered, for 2-3 minutes until vegetable is tender.

Bring to a boil again and stir well. Remove from heat.

Serve hot, garnished with the fried whitebait.


Stirfried angled loofah

Stir-fried angled loofah

STIR-FRIED LOOFAH

300g loofah, peeled and cut into wedges
25g carrot, sliced
8g black fungus, soaked
1 tsp sesame oil
5 slices young ginger
3 pieces beancurd puffs, halved
100ml water

Thickening
cornflour mixed with a little water

Seasoning
1 tsp light soy sauce
1/4 tsp mushroom stock powder
1/4 tsp sugar
1/4 tsp salt

Blanch the loofah in boiling water. Remove and rinse in running tap water.

Blanch the carrot and black fungus separately in the remaining hot water. Remove.

Heat sesame oil and sauté ginger until fragrant. Add loofah, carrot, black fungus, and beancurd puffs. Stir-fry briskly over high heat.

Add in water and seasoning. Allow to cook for 2-3 minutes. Toss and fry briefly.

Drizzle in the thickening, mix well, bring to boil, and turn off heat. Dish out onto a serving plate. Serve as part of a Chinese meal.


Stirfried green dragon chives

Stir-fried green dragon chives

STIR-FRIED GREEN DRAGON CHIVES

100g green dragon chives (ching loong choy)
1 tsp sesame oil
1 tsp oil
3 thin slices ginger
20g belly pork (without skin), sliced thinly
4 prawns, shelled and halved
20g carrot, peeled and sliced as desired

Seasoning
1 tbsp fish sauce
1/4 tsp sugar or to taste
1/8 tsp pepper
2 tbsp water

Cut green dragon chives into 5cm lengths. Rinse briefly and pat dry completely.

Heat sesame oil and oil in a non-stick saucepan. Sauté the ginger slices for 10-20 seconds until fragrant.

Add in seasoning followed by belly pork, prawns and carrot. Toss and fry briskly over high heat.

Add green dragon chives and cover the saucepan for 20-30 seconds. Shake the saucepan briskly, open the lid and toss quickly. Dish out and serve.