Uyen Luu’s hot and fiery greens

You can use a variety of vegetables or just one kind; the garlic, ginger and anchovies will lift them to another level. It will become a household favourite, making great additions to many meals. You can use water or chicken stock instead of wine.

hot greens
Uyen Luu


1 tbsp vegetable oil
30g ginger root, julienned
1 Asian or small round shallot, sliced
2 red chillies, finely chopped
15g butter
1 tsp fish sauce
4 garlic cloves, finely chopped
4-6 anchovies, coarsely chopped
50g cavolo nero, sliced 3cm thick
100g baby courgettes, halved lengthways
100g Tenderstem broccoli, sliced diagonally 3cm thick
100g fine green beans, topped and tailed
75ml white wine

  1. Have a wok or large frying pan on a high heat and get it hot. Add the vegetable oil, ginger, shallot and chillies and cook for 2 minutes until lightly golden. Add the butter, fish sauce, garlic and anchovies then stir, fry, toss.
  2. Add the vegetables and let sit for 1 minute to char. Toss again, then leave to sit for another 1 minute. Finally, add the white wine – if your pan is hot, this should create some flames.
  3. Leave to sit for a couple of minutes then cover with a lid for 1 minute. The vegetables should be soft but still retain some bite. Serve immediately.

simple Vietnamese food to cook at homeThe recipes and infusions are from Vietnamese: Simple Vietnamese Food to Cook at Home by Uyen Luu, published by Hardie Grant, price £22. To order a copy for £18.70 until 9 August, go to or call 020 3308 9193. Free UK delivery on orders over £20.