south-east asian stir fried greens
prep time
cook time
total time
recipe type: quick meals
cuisine: Asian
serves: 1-2
  • ½ tablespoon coconut oil
  • 2 cloves garlic (sliced thinly)
  • 1 hot chilli (sliced thinly)
  • ¼ teaspoon vegan belacan paste (or less if you're scared)
  • 4-6 cups robust greens of any kind (coarsley chopped)
  • 10 snow peas
  • water
  • soy sauce
  • kecap manis (indonesian sweet soy)
  1. Heat the oil in a large pan or wok. It should be hot.
  2. Add the garlic, chilli and belacan paste and stir fry quickly for about 10 seconds. Don't let the garlic burn.
  3. Add the greens, stir fry until they wilt. If the need some assistance add a few tablespoons of water, stirring all the time. Don't overcook, the greens should still be a beautiful green and have some bite.
  4. Turn off the heat and add soy and kecap manis to taste.
This might seem like a lot of greens but they will wilt down. Any type of robust green is good. Kale, cabbage, water spinach, any of the asian greens like bok choi or chinese broccoli will all work. Just don't overcook them.
Recipe by quinces and kale at