Array ( [0] => 1079 [1] => 1100 [2] => 1099 [3] => 1075 [4] => 860 [5] => 27 [6] => 854 [7] => 855 [8] => 934 [9] => 967 [10] => 8 [11] => 51 [12] => 1045 [13] => 1046 [14] => 1048 [15] => 52 [16] => 16 [17] => 853 [18] => 844 [19] => 19 [20] => 18 [21] => 17 [22] => 7 [23] => 30 [24] => 66 [25] => 50 [26] => 46 [27] => 20 [28] => 12 [29] => 14 [30] => 13 [31] => 1049 [32] => 15 [33] => 23 [34] => 820 [35] => 22 [36] => 24 [37] => 10 [38] => 21 [39] => 38 [40] => 39 [41] => 106 [42] => 9 [43] => 25 [44] => 26 [45] => 31 [46] => 33 [47] => 32 [48] => 1044 [49] => 78 [50] => 87 [51] => 47 [52] => 11 [53] => 85 [54] => 878 )
X

Stir-Fried Australian Native Greens with Organic Tamari and Garlic

Recipe By: Kylie Kwong

INGREDIENTS

3 tbsp peanut oil
1/2 tsp salt flakes
3 cloves garlic, crushed
50 g fresh saltbush, picked leaves
50 g fresh warrigal greens leaves
50 g fresh karkalla, picked
50 g fresh bower spinach, picked leaves
2 tbsp Organic Tamari
3 tbsp stock
1/2 tsp Spiral Sesame Oil

METHOD

Heat the peanut oil in a hot wok until surface seems to shimmer slightly.
Add the salt and garlic and stir-fry for 30 seconds.
Add the saltbush and warrigal leaves and stir-fry for 3 minutes.
Add the tamari and stir-fry for 1 minute.
Add the stock and stir-fry further 30 seconds, then add the karkalla and Bower spinach and sesame oil, stir to combine for 30 seconds.
Serve immediately as part of a banquet.

SPIRAL FOODS