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    Thai-style fried greens with crispy shallots

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    Thai-style fried greens with crispy shallots

    • Preparation time: 30 minutes
    • Cooking time: 20 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4 as a side


    200g shallots, finely sliced (use a mandoline if possible)
    300ml vegetable oil
    1 tsp caster sugar
    1 tbsp soy sauce
    2 tbsp oyster sauce
    200g Tenderstem broccoli, trimmed
    200g Swiss chard, trimmed
    4 garlic cloves, finely chopped
    115g pack baby leaf spinach
    1 red chilli, finely sliced


    1. To make the crispy shallots, put the shallots in a medium pan and cover with the cold vegetable oil; set over a medium heat. Heat until bubbling, then fry, carefully moving the slices with a large spoon every so often, for around 4-8 minutes until evenly browned and crisp. Turn off the heat then, using a spider (or slotted) spoon, carefully transfer the shallots to a plate lined with kitchen paper; set aside.

    2. In a small bowl, mix together the sugar and 1 tbsp just-boiled water, then stir in the soy and oyster sauces. Set aside. Slice the broccoli and chard stalks into 2-3cm lengths. Put a large frying pan over a high heat and drizzle in 1 tbsp oil from the shallot pan. Add the garlic, broccoli and chard stalks and fry for 3 minutes, until starting to soften. Tear in the chard leaves and continue to fry for a couple of minutes, then stir in the oyster sauce mixture. Fry for 1-2 more minutes, then stir in the spinach and chilli; cook until just wilted. Transfer the greens to a serving plate and sprinkle over the shallots to serve.

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    Cook's tip: Make this flavoursome side dish vegetarian by replacing the oyster sauce with 1 tbsp hoisin sauce and using 1 extra tbsp soy sauce.


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    5 stars