Monday, 3 November 2014

Stir Fried Silverbeet

My beloved insists on growing silverbeet in our vegetable garden. It is not usually my favourite and comes second to rocket, kale, spinach and mesclun salad leaves. But after numerous experiments (after all food should never be wasted, and it is so good for us) I have finally come up with a very tasty recipe that hits the spot.

Our favourite right now is to stir fry the finely shredded leaves and to season them with IAMSAUCE , a naturally brewed soy sauce with fresh ginger, honey and tamarind. Not as salty as regular soy sauce and with more complex Asian flavours.

When I briefly visited South China some years ago one of the things I loved was the generous garnish of pine nuts in quite a few of the dishes. Until then I'd never realised that they were part of Chinese Cuisine.


4 stalks of silverbeet
1 clove clove of garlic
1 tbsp of olive/vegetable oil
A generous splash if IAMSAUCE
A few pinenuts


  • Cut the white stalks off the silverbeet and put these aside for another recipe which I'll post later this week)
  • Shred the leaves finely.
  • Heat the oil in a frying pan ( or wok if you have one)
  • Add the garlic and let sizzle until it is starting to brown (be careful it can burn quite easily)
  • Add the silverbeet leaves and toss around for a minute or so.
  • Then add a generous splash of IAMSAUCE and keep stirfrying for another minute or two .
  • Serve sprinkled generously with toasted pinenuts.

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