This dish is a quick and simple savoury delight that makes a great meat-free main, or an excellent side as part of a bigger spread. When Asian greens are in season, which is most of the year, it's also an economical choice that's packed with nutrients and has that umami flavour that just makes everything taste better.

Prep time: 5mins  

Cooking time: 25mins 

Serves 4 

Ingredients 

• 1 bunch of buk choy  
• 1 bunch of gai lan  
• 1 bunch of choy sum  
• 100g ear wood mushrooms  
• 150g mixed Asian mushroom  

• 150g oyster mushrooms  
• 150g snow peas  
• 1 Lemon  

Pantry  

• 100ml black bean sauce 

• Sesame Seeds  
• Cooking Oil  
• Salt and Pepper 

METHOD 

1. Bring a large pot of salted water to the boil. 
2. Cut the bottom off the gai lan and choy sum. Remove the stalk and vein from each snow pea. Slice king oyster and shitake mushrooms. Tear the shimeji, wood ear and oyster mushrooms into pieces. 
3. In a hot wok, sauté each of the mushroom varieties individually in a little oil for approx. 1-2 mins and set aside and keep warm. 
4. In the boiling water, blanch each variety of greens individually for approx. 2mins or until vibrant green. Remove with a slotted spoon or tongs, set aside and keep warm. 
5. Add the black bean sauce to the wok with 3 tbsp of water, bring to the boil and turn off the heat. Add the juice of ½ a lemon and set aside. 
6. Arrange the Asian greens and mushrooms on a platter, drizzle over black bean sauce and sprinkle with some roasted sesame seeds. 

Tips and leftovers: 

Use leftover Black bean sauce on any stir-fry dish.