Chinese Greens


We came home from Sardinia with several kilo of lime, (from just one tree) and this after 3 weeks of Daiquiri in the evening sun, only to discover that in the garden we were drowning in pak choy or tsatsoi (don’t know which one it is we have). So my friend did some research and found the perfect recipe in Nigel Slaters “Tender”. Almost all of the ingredients grow abundantly in our garden at the moment. All I needed to buy were shrimp and ginger and lemon grass.

We have cilantro, chillies, pak choy, thai basil and the limes. We even had a few “spring” onions left (lungo di firenze type).


So I went home and tried this recipe and I have to say it’s probably one of the best asian recipe I cooked so far.
Vietnamese style, just how I like it, light with a lot of fragrance. Best of all it makes a really fast and easy dinner.


You’ll need:

  • 150 gr chinese greens such as tatsoi or pak choy
  • 1 stalk of lemon grass
  • 1 medium hot chillie
  • 2 spring onions
  • 3 cm peeled
  • 15 – 20 raw shrimps
  • 2 tbs vegetable oil
  • 50 ml lime juice
  • 50 ml fish sauce
  • 2 tbs sugar
  • a good handful of coriander leaves
  • a good handful of thai basil leaves


Start with chopping all the ingredients you will need. Once you start everything goes quite fast and you don’t want to have to chop things then.
Wash the chinese green and chop roughly.
Peel the ginger and chop into small sticks.
Remove the tough outer leaves of the lemongrass and finely chop the tender heart. Chop the chilli and the spring onions.

Warm the oil in a frying pan. Then add the ginger, chillies, spring onions and the lemongrass. Stir -fry for a couple of minutes. When the ginger starts to turn golden add the prawns. When they turn opaque and colour lightly, add the lime juice, fish sauce and sugar.
When all is sizzling and fragrant, add the greens. Turn them in the pan. Once they are tender add the coriander and basil leaves and serve immediately.

Serve with a bowl of rice.


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