A Vietnamese Stir-fry      

Adapted by Farmer Dave’s from “Tender: A Cook and His Vegetable Patch” by Nigel Slater


Serves 2 as a side dish



  • 1-2 bags baby bok choy, tatsoi, or elegance mix (or small cabbage leaves)
  • 2 large garlic cloves, finely minced
  • a 1-inch piece of ginger, cut into match-sticks
  • 6 scallions – trimmed and chopped into 1-inch pieces
  • 2 tablespoons peanut oil
  • 1 tbsp fish sauce (vegetarians can substitute soy sauce)



  1. Heat the oil in a shallow pan or wok. Toss the garlic, ginger and green onions in the oil until deep gold, verging on being lightly browned and fragrant.
  2. Drop the greens into the pan and toss with tongs until wilted.
  3. Add the fish sauce, toss with the greens, and serve.