Wednesday, 13 February 2008
A twist on Zimbabwe greens - a touch of China and a pleasant change. 2 tablespoons sesame seed oil (if not available any good oil will do) 2 tablespoons olive oil 1 bunch greens - spinach or cabbage may be used washed, dried and cut into strips 1 tablespoon garlic - minced 1 tablespoon chili - minced - red looks nice but green will do 1 tablespoon ginger - minced (you can used ginger that has been minced and preserved in oil or vinegar) 2 tablespoons white vinegar 1 teaspoon sugar Salt and black pepper to taste Combine oils in a large sauce pan and place over high heat until hot but not smoking. Add the greens and stir vigorously for 1 minute or until they have changed to a bright green color. Add garlic, chili and ginger and continue to cook, stirring constantly, for 30 seconds. Add vinegar and sugar; remove from heat and stir to combine. Season to taste with salt and pepper. Serve at once.