Description

Storage:Keep in the fridge for up to a week – eat at its freshest  if possible. Don’t wash before storing or it will go slimy – yuk!

Preparation & Cooking:   Chinese leaves can be stir-fried or steamed, the leaves should still retain some crispness and bite after cooking. To stir-fry, heat 1 tbsp olive or sunflower oil in a frying pan, add the prepared leaves and stir-fry over a high heat for 1-2 minutes until heated right through but still crisp. To steam, cook the prepared leaves in a steamer for 2-3 minutes or until just cooked.