Stir-fried salt bush leaves with biodynamic garlic and organic tamari

"I just love Outback Pride founders Mike and Gayle Quarmby’s salt bush leaves" says chef Kylie Kwong. "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". Serve as part of a feast.

• serves

  4

• prep

  5 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

3 tbsp peanut oil

½ tsp salt flakes

3 cloves biodynamic garlic, crushed

200 g fresh salt bush leaves

2 tbsp organic tamari

3 tbsp stock

½ tsp sesame oil

Instructions

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 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.

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.