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East-meets-west greens with kimchi

Name: East-meets-west greens with kimchi
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 200g gai laan or choi sum, stems and leaves separated; 200g small green beans, trimmed; 200g asparagus, trimmed; 100g frozen peas, thawed; 1 tablespoon sesame seeds, toasted; 1/4 cup (25g) kimchi, thinly sliced (available from Asian grocers); 2 tablespoons extra virgin olive oil; 1 tablespoon oyster sauce; 1 tablespoon rice vinegar; 2 tablespoons soy sauce; 1 teaspoon caster sugar; 1 teaspoon sesame oil

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20m

05m

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by Jill Dupleix

Food writer

Oct 03, 2015

Spring greens gain added oomph from an east-west dressing and spicy kimchi (Korean fermented cabbage).

200g gai laan or choi sum, stems and leaves separated
200g small green beans, trimmed
200g asparagus, trimmed
100g frozen peas, thawed
1 tablespoon sesame seeds, toasted
1/4 cup (25g) kimchi, thinly sliced (available from Asian grocers)

Dressing

2 tablespoons extra virgin olive oil
1 tablespoon oyster sauce
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon caster sugar
1 teaspoon sesame oil

Method

1.

For the dressing, place all ingredients in a bowl and whisk to combine. Set aside.
2.

Cook all the greens in a large saucepan of simmering salted water for 3 minutes or until just tender, then drain and arrange on a serving platter.
3.

Spoon over the dressing and scatter with sesame seeds and kimchi to serve.