BLOG: Seasonal Greens

As my eldest, Blake, gets closer to the magical school age, he is becoming increasingly aware of the difference between healthy foods and treat foods. I'm really happy he understands this difference.

I think this is a perfect time to educate him about different vegetables and getting him to try some 'new' varieties, starting with the best of what's in season now; such as fresh beetroot and Brussels sprouts.

Being the middle of Autumn, eggplant, silverbeet, leeks and Asian greens such as bok choy, are are at the height of their season, and great vegetables to introduce your family to now.

Here is my simple and delicious way of cooking Bok Choy.

Cut 2 bunches of Bok Choy into quarters, lengthwise, and steam until tender, approx 5-6 minutes. Remove from the steamer and set aside. Heat a wok or large frypan to a medium heat and add 1 Tbsp vegetable oil, ½ tsp sesame oil and 1 tsp crushed garlic and sauté for 1 minute.

Add the steamed Bok Choy, 1 Tbsp soy sauce, 1 tsp honey and 1 Tbsp sesame seeds and toss to combine. Cook for a further 2-3 minutes, until heated through, and serve with other seasonal green vegetables such as broccoli and beans, and grilled chicken or pork.

For more information on Asian vegetables go to the Select a vegetable page on Asian Vegetables.