- 1 -2 sweet potatoes
- 1 tspn grated ginger
- 1 garlic clove
- 4 cups asian greens (choy sum, gai lan etc)
- 4 spring onions cut in 3 cm lengths
- 6 shitaki mushrooms (fresh or dried and soaked)
- Tamari or soya sauce
Chop and peel sweet potatoes. Put in pot with grated ginger, cover with water and simmer until soft. Drain off water and mash with a drizzle of olive oil.
In a wok, place chopped garlic clove and 1 tsp sesame oil. Fry for 1 minute. Add spring onions, asian greens, sliced Shitaki mushrooms and a tbspn of tamari. Fry until just cooked and still crunchy. Serve the greens over the mash.