Whether you’re going meatless or not, going all veg can be pricy in Singapore, UNLESS, you buy local. Asian greens are not only cheap, but outstanding sources of vitamins and minerals.
The nutrient profile are almost similar for all Asian greens, whether it’s bok choi, water spinach or napa kale. They are rich in A, C and K vitamins, and essential minerals such as calcium, folate, iron and potassium. The high levels of antioxidants make Asian greens powerhouses of protection against cardiovascular disease and cancer!
So pop into the local wet market or drop by your nearest grocer and pick up some of the typical Asian greens for your next meal – and if not in the mood for the usual stir-fry, then give this healthy and tasty salad a try:
Long beans and bean sprouts salad with lemon tahini and coconut
200 g long beans, trimmed and cut into 4 cm pieces
200 g bean sprouts
300 g soy beans
1 butternut pumpkin, medium size about 1 kg, peeled and cut into cubes
1 cup Thai basil leaves,torn in small pieces
4 kaffir lime leaves, thinly sliced
1 cup coriander leaves
4 tbsp unsalted peanuts, toasted
3 tbsp coconut oil
1 cup shredded coconut, toasted on a dry frying pan until slightly brown
Lemon tahini dressing
1 cup tahini
1 organic lime
1 organic lemon
1 garlic clove peeled and finely chopped
2 tbsp olive oil
Toss the pumpkin with the olive oil, season with sea salt and lay out evenly on a baking tray. Roast in the oven for about 30 minutes, or until tender and slightly caramelised.
Make the lemon tahini. This is easy done in a small blender or Nutri-bullet. Mix tahini with the finely grated lime and lemon zest, add the juice from the lime and the lemon, garlic, olive oil and a pinch of sea salt. Pulse, and add just enough water until you reach a slightly running texture, almost the consistency of yogurt.
Heat a wok or deep frying pan, add the rest of the coconut oil and fry the long beans for a couple of minutes, until just tender.
Combine pumpkin, soya beans, bean sprouts and coconut with the Thai basil and kaffir lime leaves. Pour over the lemon tahini, and top with roasted peanuts and coriander leaves.
