Sweet-Sour Chinese Leaves Peking Style

Sweet-Sour Chinese Leaves Peking Style

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Servings: 4
Calories: 195


  • 1 head Chinese leaves weighing approx. 2 lb 1 kg
  • 1 small piece fresh ginger peeled and finely chopped
  • 1 dried red chilli pepper
  • 4 tbsp sunflower or peanut oil
  • 3 1/2 floz stock
  • salt

for the sauce:

  • 1 1/2 tbsp plain flour
  • 1 1/2 tbsp light soy sauce
  • 3 tbsp wine vinegar or cider vinegar
  • 3 tbsp Chinese rice wine sake or dry sherry
  • 2 tbsp caster sugar
  • 4 tbsp unsweetened orange juice
  • 1/2 light stock cube crumbled

Serve with: steamed rice


  • Cut off the hard base of the Chinese leaves and peel off the outer, wilted leaves. You will need about 1 3/4 lb (800 g) of crisp, tender leaves. Rinse the leaves well, drain and cut across into pieces about 1 1/2 in (4 cm) wide.
  • Mix the flour with the soy sauce in a small bowl; stir in all the other sauce ingredients as listed above. Heat the oil in a large wok or non-stick frying pan and fry the chopped ginger for a few seconds before crumbling in the chilli pepper and adding the Chinese leaves. Stir-fry over a high heat for 2 - 3 minutes.
  • Add the stock, stir, cover and reduce the heat to very low. Simmer for 5 minutes, stir the sauce ingredients once more and then mix into the contents of the wok.
  • Turn up the heat a little and stir for 1 minute or until the sauce has thickened and coated all the leaves; add a very little salt if wished.
  • Serve at once. This is delicious with plain steamed rice.
Calories: 195 kcal
Carbohydrates: 13 g
Protein: 2 g
Fat: 14g
Saturated Fat: 2 g
Cholesterol: 1 mg
Sodium: 603 mg
Potassium: 104 mg
Fiber: 1 g
Sugar: 8 g
Vitamin A: 196 IU
Vitamin C: 25 mg
Calcium: 8 mg
Iron: 1 mg
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