Broccolini with orange, ginger and mustard dressing
Dress up steamed green vegetables with this tangy dressing.
¼ cup olive oil
2 Tbsp orange juice
1 tsp finely chopped or minced ginger
1 tsp mild mustard
4 serves freshly steamed long stemmed broccolini or leafy Asian greens
Place oil, orange juice, ginger and mustard in a screw top jar.
Shake well to combine.
Pour dressing over vegetables.
To prepare leafy Asian greens:
Trim the base and slice. Steam the stems first for three-quarters of the cooking time, then add the leafy green slices.
Varieties of Asian greens:
Chinese white cabbage (bok choy, buk choy, pak choy, baak choi) has thick, white, crisp and juicy stems and smooth round leaves similar in texture to cabbage or silver beet.
Peking cabbage (wong nga pak, wong nga baak or wong bok) has an elongated shape with crisp, juicy stalks and pale green, crisp leaves which form a heavy, compact head.
Chinese flat cabbage (Tat soi – Japanese name, Rosette bok choy or taai goo choi) is round, relatively flat like a plate, with a stronger flavour and slightly tougher texture than Chinese white cabbage.
Garland chrysanthemum (tung ho, tong ho, chong ho or thong ho) leafy stalks are similar to Chinese cabbage, but the leaves are bluntly lobed and the stalks look more like a lettuce but feel slightly rough in texture.
Flowering Chinese cabbage (choy sum or choi sum) has pale yellow flowers on long thin green stems (15-20 cm long) with small green leaves.
Chinese broccoli (Chinese sprouting broccoli, Chinese kale – gaai laan) has long green stems (about 2 cm in diameter and 20 cm long), white flowers and green leaves which have a white haze on them.
Water spinach(ong choi) stems are hollow and the leaves are arrow shaped. They taste slightly similar to spinach.
Use the link below for more information on Asian greens.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.4g|