Term 3 - Week 5 and 6 recipes

Here are some more yummy recipes for you to try out at home.  Classes have enjoyed preparing and sharing this Asian inspired menu this week.   Children have been excited about eating the green vegetables straight from our garden as many of them remember planting the seeds themselves.  Enjoy!

Fried Rice

Recipe Source: Stephanie Alexander Kitchen Garden Foundation

From the Garden: eggs, garlic, warrigal greens, spinach, broccoli, spring onions

EquipmentTea towel

Vegetable peeler

Chopping board, rubber mat

Utility knife

Dinner knife

Wok & Wok sang

Small bowl

Metric measuring spoons and scales

Three serving dishes and spoons

Ingredients2 handfuls spinach or warrigal greens

1-2 bunches broccoli including leaves

2 carrots

3 garlic cloves

Good pinch salt

4 tablespoons vegetable oil

4 eggs

6 cups cooked jasmine rice, warm but not hot

1/3 cup soy sauce

Pinch castor sugar

100g peas

6 spring onions

Handful coriander leaves or Vietnamese mint   leaves



What to do:

1.  Wash the greens and dry well.

2.  If using warrigal greens, add them to a pan of boiling water and blanch for 30 seconds. Drain and allow to cool slightly.

3.  Peel the carrots using a vegetable peeler. Cut in half lengthways then slice finely.

4.  Set up the board and rubber mat and using the utility knife, shred the spinach leaves. Finely chop the broccoli stems and shred the leaves.

5.  Finely slice the spring onions. Reserve the greener tops in a separate bowl for garnishing.

6.  Place the garlic cloves on the board and using the flat side of the knife, smash the clove to split it. Remove the skin. Sprinkle the garlic with a little salt and use the bread and butter knife to crush to a paste.

7.  Heat the wok over low-medium heat and add 2 tablespoons of the oil.

8.  Crack in the eggs into the wok and allow them to set slightly before stirring with the wok sang and scrambling. Remove from the wok to a small bowl.

9.  Add another 2 tablespoons of the oil to the wok then add the garlic and stir with the wok sang until just beginning to colour. Be careful not to burn the garlic!

10.   Add the spinach or warrigal greens and stir-fry until just wilted.

11.   Add the rice and stir-fry, breaking up any clumps with the wok sang. Add the soy sauce, sugar, peas, spring onions, coriander or Vietnamese mint.

12.   Keep stir-frying to coat the rice in the soy sauce and cook until the peas are cooked and everything has heated through.

13.   Return the eggs to the wok and stir to combine.

14.   Divide fried rice between three serving plates and garnish with reserved spring onion. Serve.


Chinese Greens stir-fried with Soy Sauce & Ginger

Recipe Source: Stephanie Alexander Kitchen Garden Foundation

From the Garden: broccoli, bok choy, wombok, kale, silverbeet, warrigal greens, Vietnamese mint

EquipmentTea towel

Chopping board   and rubber mat

Utility knife

Mortar and   pestle

Metric measuring   spoons


Wok sang

Three serving   dishes and three tongs

IngredientsEnough   greens to make up about 4 cups when chopped:

Chinese greens like broccoli, bok choy   & wombok, Vietnamese mint, and/or

Kale, silverbeet, warrigal greens   (blanched)

4cm knob   ginger

2 garlic   cloves

1 tablespoon   vegetable oil

2   tablespoons soy sauce

1 tablespoon   water



What to do:

1.  Carefully wash all the greens and dry them well.

2.  Tear the leafy greens into smaller pieces. Include the broccoli leaves. Trim the leaves from the Vietnamese mint and place the tough stems into the compost.

3.  Set up the rubber mat and board and use the utility knife to finely slice any tender stems.

4.  Use a vegetable peeler to peel the ginger and then cut into pieces and place into the mortar. Place the garlic cloves onto the board and use the flat side of the knife to smash the cloves. Remove the skin and place the cloves into the mortar. Use the pestle to pound the garlic and ginger to a paste.

5.  Have all your ingredients ready before you start cooking.

6.  Heat the vegetable oil in the wok over medium heat. Add the ginger and garlic and gently fry until soft.

7.  Add the chopped stems and stir- fry for 2 minutes.

8.  Add the leaves and soy sauce and water and keep sturning the greens with the wok sang until they are wilted but still a bright green.

9.  Divide amongst three serving dishes and serve.



Vegetable Gyoza

Recipe Source: Stephanie Alexander Kitchen Garden Foundation

From the Garden: cabbage, carrots, celery, onions


Metric measuring   cups and spoons

Clean tea towel

Chopping board   and rubber mat

Utility knife

Food processor with   cutting attachment

Large bowl

2 Small bowls   with water

2 Medium   saucepans with lids

Wooden spoon


Three serving   plattersIngredients

250g canned   water chestnuts, drained

¼ white   cabbage

1 carrot

½ onion

1 celery   stalk

25g   cornflour

1 tablespoon   soy sauce

1 teaspoon   salt

½ teaspoon   sugar

¼ teaspoon   pepper

1 packet   gyoza wrappers

2   tablespoons vegetable oil



What to do:

1.  Use the food processor to chop the water chestnuts, cabbage, carrot, celery and onion. They may need to be chopped in batches.

2.  Tip the chopped vegetables into the clean tea towel and wrap to enclose. Then squeeze tightly to remove the excess moisture.

3.  Transfer the vegetable mixture to a large bowl and mix in the cornflour, soy sauce, salt, sugar and pepper.

4.  Place a teaspoonful of the vegetable mixture in the centre of each gyoza wrapper.

5.  Moisten one edge with water then fold over the opposite edge and press down to seal the gyoza into a neat crescent.


To cook gyoza: have two pans cooking them

6.  Heat the saucepan over medium heat until hot, then add 1 teaspoon of vegetable oil. Place 6 of the gyoza in the pan (don’t overcrowd, they should not be touching) and cook for 2 minutes over low heat until just beginning to brown.

7.  Add 1 tablespoon of water and immediately cover the pan with the lid.

8.  Cook each gyoza for one minute, remove from heat and rest in pan for one more minute.

9.  Repeat with remaining gyoza until all are cooked.

10.   Place onto three serving platters and serve with gyoza sauce.





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