Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.


Steamed Chinese Greens

Friday, March 15, 2019
or200 grams of chinese cabbage (pak-choy),
or200 grams of broccolini
or200 grams of snow peas
or200 grams of cabbage, chinese (buk-choy)
or1 shallots, raw
or2 cloves of garlic, raw (6 g)
or1 tablespoon of oil, olive, salad or cooking (14 g)
or1 tsp of oil, sesame, salad or cooking (5 g)
or1 tsp of soy sauce made from soy (tamari) (6 g)
or1 tsps of honey (6 g)
orJuice from 1 lime (44 g)
Start by prepping the vegetables: trim the broccoli, quarter the pak choi and buk choy lengthways and halve the peas. Add the vegetables to a steamer and cook for around 5 minutes, or until slightly softened but still full of life.
Meanwhile, peel and very finely slice the shallots and garlic and fry them in a splash of olive oil on a high heat for about 5 minutes, or until crispy. Tip them onto a plate lined with kitchen paper to drain.
Quickly mix the dressing ingredients together. Return the empty shallot pan to the heat and add the dressing, steamed vegetables and a splash of water from the steamer to loosen it all up. When the veggies are coated and shiny, transfer them to a serving platter, sprinkle over the crispy shallots and garlic and serve straight away.
Nutritional information
Per 100 gPer portion (225 g)% DRI
Energy42 kcal96 kcal5 %
Fat2 g5 g8 %
Fatty acids, total saturated0 g1 g4 %
Cholesterol0 mg0 mg0 %
Sodium70 mg156 mg7 %
Carbohydrate5 g12 g4 %
Sugars2 g5 gremove
Fiber2 g4 g16 %
Protein2 g3 gremove