Ingredients
- 60 ml peanut oil (¼ cup)
- 3 garlic cloves, bruised
- 50 gm saltbush leaves (see note)
- 50 gm warrigal green leaves (see note)
- 2 tbsp tamari
- 50 gm karkalla leaves (see note)
- 50 gm bower spinach leaves (see note)
- ½ tsp sesame oil
Method
-
Heat oil in a wok over high heat until shimmering, then add garlic and ½ tsp salt flakes and stir-fry until fragrant (30 seconds). Add saltbush and warrigal greens and stir-fry until just wilting (2-3 minutes). Add tamari and reduce slightly (30 seconds to 1 minute), then add 60ml water and stir-fry for another 30 seconds to reduce. Add karkalla, bower spinach and sesame oil, and stir-fry to combine (30 seconds), then serve immediately.