No Waste Stir-fry

Prep time: 15 mins
Cook time: 15 - 20 mins

Recipe by Hmong Community and Megan Quill from the Migrant Resource Centre Kitchen

Directions

  1. Clean, wash and cut greens into bite sized lengths.
  2. Crush garlic.
  3. Cut a slit in chilli.
  4. Put oil, garlic and chilli into wok/frying pan and fry until aromatic.
  5. Add in the greens and onion and salt to taste. Fry until greens wilted.
  6. Add chopped coriander, fish sauce and lime juice.
  • We love leftovers
    Hmong people dislike wasting food, so when herbs and vegetables are used in cooking, the whole thing is used, stems and all. Some vegetables that are not traditionally grown for Hmong cuisine are used anyway, like beetroot or radish leaves, to minimise food waste. You can be creative with this recipe and use whatever leftover greens you have in the fridge.
Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Ingredients

Prep time: 15 mins
Cook time: 15 - 20 mins

Recipe by Hmong Community and Megan Quill from the Migrant Resource Centre Kitchen

Use the list below while you shop or cook. Simply tap an ingredient to cross it off 
the list. You can also tap directions while you cook.

Ingredients

  • We love leftovers
    Hmong people dislike wasting food, so when herbs and vegetables are used in cooking, the whole thing is used, stems and all. Some vegetables that are not traditionally grown for Hmong cuisine are used anyway, like beetroot or radish leaves, to minimise food waste. You can be creative with this recipe and use whatever leftover greens you have in the fridge.

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