Ong choi is the Cantonese name for this leafy vegetable that is eaten all over Asia. Also known as 'water spinach' or 'morning glory', it is high in iron and vitamin A. If you can't find it, use watercress or spinach.
Serves 2
Ready in 15 minutes
Per serving:
270kcals
17.7g fat (4.8g saturated)
24.6g protein
3.1g carbs
1.5g sugar
1.5g salt
1. Season the beef with the Chinese five-spice and a few dashes of soy sauce, toss together and set aside.
If you can't find ong choi, use watercress or spinach.
2. Heat a wok over a high heat. When hot, add the groundnut oil and garlic and stir-fry for 30 seconds. Add the beef and stir-fry for a few minutes, until browned. Add the ong choi and chilli and stir-fry until the leaves have wilted slightly. Remove from the heat.
3. To serve, season to taste with light soy sauce, salt and a few dashes of sesame oil. Serve immediately.
© delicious. magazine
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