Warm Asian Green Salad

Dressing

Heat oil in a large wok or saucepan. Add garlic and sauté for 1 minute.
Add bok choy, asparagus and corn and stir-fry for 2 minutes. Add shallots and capsicum and stir-fry for a further 2 minutes or until the bok choy leaves have wilted. Remove wok or saucepan from heat and pour vegetables into a serving dish.
In a separate bowl, combine dressing ingredients and pour over vegetables. Sprinkle with sesame seeds and serve with steamed rice. Serves 4.

To find the freshest Asian greens, look for bunches with crisp, green leaves and pale green/white stems. Avoid wilted leaves as they may be a bit rubbery once they are cooked. To keep them fresh, store in the refrigerator crisper. Asian greens don’t have a particularly long shelf life, so, try to use them within two days of buying.
Here’s something a bit different - mix shredded baby bok choy leaves, onion, garlic and low-fat ricotta cheese. You can add this mixture as a layer in a vegetable lasagne, or if entertaining friends wrap the mixture in filo pastry and bake until golden.
Research shows the nutrients in Asian greens help to fight cancer. They contain a variety of protective compounds that scientific studies have linked with a reduced risk of cancer, particularly lung, stomach, colon and breast cancer.

Health & wellbeing