Pan-seared Greens with Ginger, Basil and Roasted Cashews

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Pan-seared Greens with Ginger, Basil and Roasted Cashews

 

1 tablespoon rice wine vinegar

1 tablespoon brown sugar

3 tablespoons fish sauce or soy sauce

3 tablespoons peanut or vegetable oil

3 cloves garlic, sliced

1 tablespoon minced fresh ginger

1 sweet onion, peeled and thinly sliced

1 cup sliced shiitake mushrooms

1 small hot red chile, sliced

1 red bell pepper, seeded and cut into thin julienne strips

6 cups coarsely chopped winter greens in any combination

20 Thai or sweet basil leaves

1/2 cup roasted cashews

 

In a small bowl combine the rice wine vinegar, brown sugar and the fish sauce or

soy sauce. Set aside.

Heat the oil over high heat in a wok or large sauté pan. Stir-fry the garlic,

ginger, onion and shiitake mushrooms for 1 minute. Add the chile and red bell

pepper and cook for 1 minute more.

Stir in the greens and, if needed, add a splash of water or white wine to

moisten the pan. Cook the greens until they are bright jade in color and just

tender, about 2 minutes. (At this point, the degree of tenderness depends on

your taste. If you prefer your greens a little more well done, cover the pan and

let them cook for 3 to 5 minutes more or until they reach your desired texture.)

With the pan still on high heat, add the fish sauce mixture, basil leaves and

cashews.

Heat through and serve over steamed jasmine rice.

Makes 4 to 6 servings.