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Inspired by Malaysian stir-fried greens, this dish quickly wok-fries pegaga, watercress and crunchy beansprouts with garlic, red onion and fragrant toasted belacan, finished with a splash of black vinegar. It's punchy, savoury and ready in 10 minutes. Leafy greens like pegaga and watercress are packed with vitamins and provide fibre for very few calories.
1.
Heat the oil in a wok over a medium-high heat. Add the onion and garlic and stir-fry until fragrant (1 minute).
2.
Add the belacan and stir-fry until it smells toasty and fragrant (30–60 seconds). Open a window or turn on the extractor fan, as it has a strong aroma.
3.
Add the beansprouts and stir-fry for 1 minute.
4.
Add the pegaga, watercress and 1 tbsp water, and toss until just wilted (1–2 minutes).
5.
Stir in the fish sauce and black vinegar, toss and serve straight away.
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Storage information
Best eaten straight away, as the greens soften quickly. Not suitable for storing or freezing.
Tip
More protein: Add 150g peeled raw prawns with the beansprouts and stir-fry until pink (2–3 minutes).
Cost-saving tips
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