Sugar Snaps

Sugar Snaps

Sugar Snaps

The whole pod is eaten and great fibre. Crunchy and fabulous raw or quickly fried.

 

Recipes

Sugar snap peas with stir-fried meat (chicken breast, pork tenderloin, fish cod)

Sugar snap, buk choi and carrot stir fry

 

Sugar snap peas with stir-fried meat

Sugar snap peas with stir-fried meat
 
Author:
Recipe type: Stir Fry
Serves: 4
Ingredients
  • 200g sugar snap peas
  • 1 onion
  • 500 grams meat
  • 2 tbsp oil
  • Salt to taste
  • 2 tsp minced fresh ginger or powder
  • ¼ tsp red pepper or chilli
Instructions
  1. String the peas and cook in a large pot of boiling salted water until tender, 5 minutes. Drain.
  2. Chop onion.
  3. Cut meat into 4cm slices. Cut each slice into thin strips.
  4. Heat 1 tablespoon oil in a wok or large fry pan over medium-high heat.
  5. Add the chopped onion and 1 teaspoon salt.
  6. Cook, stirring until softened, about 5 minutes.
  7. Add the remaining 1 tablespoon oil.
  8. When hot, add the pork strips and cook, stirring until browned, about 2 minutes. Add ginger and stir in pepper and peas. Serve on rice

Sugar snap, buk choi and carrot stir fry
Sugar snap, buk choi and carrot stir fry
 
Author:
Recipe type: Stir Fry
Serves: 4
Ingredients
  • 2 onions
  • 1 clove of crushed garlic
  • 2 carrots cut lengthwise
  • 1 cup of sugar snaps
  • Buk Choi cut into 4cm lengths
  • 2 tbsp soya sauce
  • 1 tbsp oil
  • 1 tbsp cornflour
  • 2 tbsp of rice wine
  • 1 cup vegetable stock
Instructions
  1. Peel onions and cut into wedges. Peel and crush garlic.
  2. Prepare vegetables – carrots cut lengthwise 4cm, sugar snaps whole of slice lengthwise, buk choi slice into lengths.
  3. Heat oil in pan or wok on high. Add onion, garlic and stir-fry 1 minute. Add carrots then beans and turn 1 minute. Set aside in a bowl.
  4. Blend cornflour, soya sauce and rice wine in a bowl. Pour into wok with stock and bring to boil stirring continuously. Simmer until sauce clears and thickens.
  5. Stir in vegetables and serve immediately with rice.

 

 

Buk Choi

Buk Choi

Grown in Leppington by the Chong family.

Buk Choi Recipes

  1. Grilled Baby Buk Choi
  2. Buk Choi Salad (quick easy noodle with a difference) Great student dish.
  3. Chicken satay with peanut sauce and buk choi

Baby Buk Choi

 

 

 

 

 

 

 

 

 

 

Grilled Baby Buk Choi

Grilled Baby Buk Choi
 
Author:
Recipe type: Grill
Ingredients
  • 2 heads of baby buk choi
  • 1 tbs fresh squeezed lemon or orange juice
  • ⅓ cup extra virgin olive oil
  • 1 cloves garlic, thinly sliced (not minced)
  • 1 tbs fresh herbs of your choosing, such as dill or sage, finely chopped
  • Salt and pepper
  • ½ tbs balsamic vinegar or soy sauce
  • Handful of pine nuts or chopped walnuts
  • Romano cheese, grated
Instructions
  1. Preheat Grill on medium.
  2. Slice heads of baby buk choi in half length-wise (leaves to stem). Soak in cool water for 10 minutes to perk them up and remove any grit hidden inside. While heads soak, heat olive oil in small frying pan. Add thinly sliced garlic and stir until just golden brown (about 1 minute). With a slotted spoon, remove garlic to a paper towel and take pan off heat.
  3. Take baby buk choi out of water and gently shake/pat dry. Slice off upper dark green parts of the leaves from the lighter heads. Coarsely chop leaves and set to the side. Brush both sides of heads with garlic-infused oil. Place with cut side up and sprinkle with lemon/orange juice, salt and pepper and herbs.
  4. Place seasoned heads on pre-heated grill with cut side down and not too close. Grill for 5 minutes. Remove and turn heads over. There should be a nice golden colour starting to appear. Drizzle balsamic vinegar or soy sauce over cut sides of heads. Cook again for 5 minutes. Remove from grill when fork-tender.
  5. At the stove heat up the remaining oil in the small fry pan. When hot, add pine nuts or walnuts and toast slightly for a minute or two. Add chopped baby buk choi leaves and salt and pepper.
  6. Stir constantly until wilted, but still very green (about 2 minutes). Remove from heat and toss in fresh herbs if desired.
  7. To plate up, put heads on plate and top with leaves, nuts and a sprinkle of cheese. Add more balsamic vinegar or soy sauce if desired.

 

Buk Choi Salad (quick easy noodle with a difference) Great student dish.

Buk Choi Salad
 
Author:
Recipe type: Salad
Ingredients
  • 1 medium head buk choi, steamed then diced
  • 1 bunch spring onions, chopped
  • 5 tbs olive oil
  • 3 tsp lemon juice
  • 90g packet Chinese instant noodles
  • Soy sauce
  • 60g blanched slivered almonds
  • 2 tbs sesame seeds, toasted
Instructions
  1. In a bowl whisk together the olive oil, lemon juice and noodle with dash of soy. Refrigerate until chilled. Break noodles into small pieces and combine with almonds and sesame seeds. Lightly steam the buk choi for 3 minutes then cool and dice.
  2. Before serving, combine the buk choi and noodle mixtures. Add dressing and toss to coat.

 

Chicken satay with peanut sauce and buk choi

Chicken satay with peanut sauce and buk choi
 
Author:
Recipe type: Satay
Ingredients
  • Chicken satay:
  • 2 tsp curry powder
  • 2 garlic cloves, crushed
  • 1 tsp ginger, grated
  • 125ml coconut milk
  • 600g chicken thigh fillets, cut into 1cm
  • Olive oil to brush chicken
  • 2-3 buk choi with leaves separated
  • Jasmine rice, steamed
  • Peanut sauce:
  • 1 tsp peanut oil
  • 2 garlic cloves, chopped
  • 2 shallots, chopped
  • 125g crunchy peanut butter or substitute cashew nut butter
  • 1 tbs fish sauce
  • 1 tbs lime juice
  • 1 tsp brown sugar
  • 125ml coconut milk
  • To prepare Vegetables:
  • 1 carrot, thinly sliced
  • 1 onion, thinly sliced
  • 3 spring onions, sliced
  • Coriander, use scissors and cut
  • 1 garlic clove, crushed
Instructions
  1. To make the Chicken satay:
  2. In a bowl mix curry powder, garlic, ginger and coconut milk. Then add chicken coating it in the mixture. Cover with cling wrap and refrigerate 2 hours. Soak 12 wooden skewers in water for 30 minutes to stop them from burning.
  3. To make the peanut sauce: In a small saucepan heat the peanut oil adding the garlic, shallots and sauté. Stir in peanut butter, dish sauce, lime juice, sugar and coconut milk. Add 125ml of water. Stir for 5 minutes and keep warm.
  4. To make stir fry vegetables: Heat wok and put oil in. put in hard vegetables first such as carrots, onions, shallots, coriander, garlic and fry. Add sauce last and serve.
  5. Take the skewers and thread the chicken. Heat a frypan with a little oil and cook skewers 4 minutes each side.

 

 

Baby Buk Choi

Baby Buk Choi

Baby Buk Choi Leppington

David, Gary and Simon Chong have been farming in Leppington since the last 70’s. They grow Asian greens and herbs like coriander, parsley and mint.

Their father David was a farm hand in the early 1960’s, before he bought his own farm in Chester Hill. With the encroaching city, he bought the current farm in Leppington – south of Wallacia and west of Liverpool – in 1979. Both sons Gary and Simon have been involved in the farm since their early 20’s.