Array ( [0] => 860 [1] => 27 [2] => 854 [3] => 855 [4] => 856 [5] => 858 [6] => 34 [7] => 35 [8] => 36 [9] => 90 [10] => 16 [11] => 853 [12] => 844 [13] => 830 [14] => 17 [15] => 18 [16] => 19 [17] => 30 [18] => 66 [19] => 50 [20] => 46 [21] => 91 [22] => 56 [23] => 55 [24] => 41 [25] => 104 [26] => 43 [27] => 15 [28] => 23 [29] => 820 [30] => 22 [31] => 24 [32] => 10 [33] => 89 [34] => 88 [35] => 7 [36] => 54 [37] => 53 [38] => 20 [39] => 31 [40] => 47 [41] => 32 [42] => 87 [43] => 78 [44] => 33 [45] => 8 [46] => 52 [47] => 116 [48] => 51 [49] => 21 [50] => 38 [51] => 39 [52] => 106 [53] => 9 [54] => 86 [55] => 25 [56] => 26 [57] => 12 [58] => 13 [59] => 14 [60] => 11 [61] => 83 [62] => 82 [63] => 84 [64] => 85 )

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