Stir-fried salt bush leaves with biodynamic garlic and organic tamari recipe
- Cuisine: Chinese
- Prep Time: 5 min(s)
- Cook Time: 10 min(s)
- Serves 4
I just love Outback Pride founders Mike and Gayle Quarmby’s salt bush leaves (pictured). Mike spent 12 years alongside the CSIRO developing a special strain of salt
bush for the gourmet food industry and the result is incredible:
delicate, naturally salty, creamy-tasting leaves that are so versatile.
Discovering native foods has completely revolutionised the way I cook at
Billy Kwong, and after 12 years, such a discovery in one's art, is
extremely invigorating and exciting.
Level of difficulty: easy
Ingredients3 tablespoons peanut oil
½ teaspoon salt flakes
3 cloves biodynamic garlic, crushed
200 g fresh salt bush leaves
2 tablespoons organic Tamari
3 tablespoons stock
½ teaspoon sesame oil
PreparationHeat 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 salt bush leaves and stir-fry for 3 minutes.
Add the tamari and stir-fry for 1 minute. Add the stock and stir-fry further 1 minute, then add the sesame oil. Serve immediately as part of a banquet.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Stir-fried salt bush leaves with biodynamic garlic and organic tamari recipe then browse more Chinese recipes, Modern Australian recipes, Native Australian recipes, vegetarian recipes, quick recipes, vegan recipes and our most popular hainanese chicken rice recipe.
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