2 bunches spinach or chard or 1 head
3 garlic cloves, crushed
2 inch fresh root ginger, peeled and cut
3-4 tbsp groundnut oil
4 oz boneless, skinless chicken breast, or
pork fillet, or a mixture of both, very finely sliced
12 quail's eggs, hard-boiled and shelled
1 fresh red chili, seeded and shredded
2-3 tbsp oyster sauce
1 tbsp brown sugar
2 tsp cornflour, mixed with 1/4 cup cold
Wash the chosen leaves well and shake them
dry. Strip the tender leaves from the stems and tear them into pieces.
Discard the lower, tougher part of the stems and slice the remainder
evenly. Fry the garlic and ginger in the hot oil, without browning, for
a minute. Add the chicken and / or pork and keep stirring it in the wok
until the meat changes color. When the meat looks cooked, add the sliced
stems first and cook them quickly; then add the torn leaves, quail's
eggs and chili. Spoon in the oyster sauce and a little boiling water, if
necessary. Cover and cook for 1-2 minutes only.
Remove the cover, stir and add sugar and
salt to taste. Stir in the cornflour and water mixture and toss
thoroughly. Cook until the mixture is well coated in a glossy sauce.
Serve immediately, while still very hot and the colors are bright and
This attractive dish is spiced with ginger
and red chilies, and given added zest by the addition of oyster sauce.