• 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.