SWEET AND SOUR CHINESE LEAF

2 tablespoons soy sauce
2 tablespoons vinegar
1&1/2 tablespoon mild honey
1 tablespoon cornflour
1 tablespoon sesame oil
1 tablespoon oil
1 teaspoon hot red pepper, seeds removed
1 tablespoon miso
1 chinese cabbage
Brown rice or cous cous

Mix together the soy sauce, vinegar and honey. Stir in the cornflour. When it has dissolved, stir in the sesame oil. Set aside. Heat the olive oil in a wok or large pan over moderate heat and add the pepper and miso. Stir-fry for a few seconds and add the chinese leaves. Stir-fry for another 2-3 minutes, until the cabbage begins to wilt, then add the soy mixture. Cook for 2 minutes or until the cabbage begins to glaze. Serve immediately over the cooked grains.

GINGERY CHINESE LEAF

A quick and easy recipe, great as a main course or a side dish. Serves 4 as a main course

30 g fresh coriander, finely chopped
1 tablespoon sesame oil
1 clove garlic, crushed
1 onion, thinly sliced in rings
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon grated ginger
450 g chinese leaf

Rinse the Chinese leaf and slice into approximately 1 cm thick strips. Add oil to a hot wok or frying pan and stir-fry the garlic, onion, coriander and chinese leaf for about 5 minutes, until the leaf is tender. Add some salt, pepper and grated ginger. Stir–fry for a further 2 minutes, until the aroma of the ginger is strong. Remove from the heat and serve hot on a bed of rice or noodles. Garnish with coriander dipped in olive oil.

CHICKEN AND CHINESE LEAF SALAD

For a warm summer afternoon. Serves 4

1 chinese leaf cabbage, shredded
1/2 onion, any colour, sliced very thinly
optional additions: sliced cucumber, broccoli, carrot, bell
pepper, avocado, tomato or bean sprouts
4 handfuls of cooked chicken chunks

Dressing (mix together, and please adjust quantities to taste):

1/2 clove crushed garlic, 2 teaspoons sesame oil, 1 tablespoon soy sauce, juice of 2 limes or lemons, 1 teaspoon grated ginger, 1 tablespoon honey, 1 small minced green chilli, 2 tablespoons olive or nut oil.

Combine salad ingredients and toss with dressing. Done!

BUCKWHEAT NOODLES WITH CHINESE CABBAGE

200 g chinese leaves, shredded
375 g buckwheat noodles
2 tablespoons olive oil
1 onion, chopped
4 eggs, beaten
3 teaspoons soy sauce
Salt and pepper

Cook the noodles in a large saucepan of boiling water until just tender. Meanwhile heat the oil in a saucepan and cook the onion until soft. Add the Chinese leaves and heat through until they soften, then add the eggs. Cook for about a minute until the eggs are beginning to set, stirring all the while. Drain the noodles and stir into the cabbage mixture. Add the soy sauce and season with the salt and pepper. Serve immediately.