I’ve lost count of the number of times I’ve made this dish.
Jamie Oliver serves it with Sea Bass and Mash in his book “Jamie’s 30 Minute Meals‘, but I’ve served it along side many other dishes including Jamie’s Crispy Salmon – and it’s been a hit every time.
The good news is, you’ll have the veggies and dressing prepared and ready to serve in around ten minutes.
If you don’t like too much chilli, add less or just leave it out. I usually add less than Jamie – he obviously likes his food hotter that me.
Jamie Oliver Recipes - Asian Greens
I score this dish 9 out of 10 (my highest score so far). It’s quick and easy to make, tastes delicious and is healthy too – a winner all round in my eyes.
Jamie’s quantities will serve around 4 people.
Here goes:
Jamie’s Asian Greens – Ingredients
- 250g / 8 oz asparagus (trimmed)
- 1 head of broccoli (quartered)
- Half fresh red chilli (de-seeded and finely chopped)
- 1 clove of garlic (crushed)
- 2 tablespoons soy sauce
- 4-6 tablespoons olive oil (I used 6)
- Juice of 1 lime
- Splash of sesame oil
Jamie’s Asian Greens – Method
- Fill a large saucepan with boiling water and add a large pinch of salt
- Add the broccoli and asparagus
- While the veggies are cooking, mix together all the other ingredients to make the sauce (I used a jar and gave it a good shake)
- When the veggies are cooked, pour the dressing over and serve
Asparagus
Broccoli
Ingredients for Asian Greens Sauce
Asian Greens Sauce
Handy Hints and Variations
- As mentioned earlier, you can add less chilli than Jamie
- I usually cook my veggies in the microwave instead of in boiling water
- You probably wont use all the sauce – just pour over as much or as little as you like
- Any left-over sauce can be stored in the fridge
- If you don’t have lime, use lemon juice instead
- If you don’t have any sesame oil, just leave it out (although it does add a nice nutty flavour)
Hope you enjoy Jamie’s Asian Greens. Let me know what you think.
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Jan Littlehales
You might also enjoy:
Jamie's Dressed Potatoes
Jamie's Herby Salad
Jamie's Crispy Salmon
Jamie’s asian greens would make a nice change from the usual steamed vegies.
Hi Kerry,
This recipe really does liven up steamed green veggies – the sauce is also nice poured over barbecued steak 🙂
As a dedicated chilli lover, I applaud your recipe…. a standing ovation for the combination of chilli soy and lime which brings the mouth alive.
Jamie is spot on. We (the Aisians) use soy, sesame oil, lemon/lime and chilli in a lot of Asian dressings. I usually like to substitute soy with tamari but both does the work. With veggies though, I prefer to lightly steam them, just enough to retain the crunch and light steaming keeps the nutrients intact!
Thanks for your comments Lynnette and Harry 🙂
I love this recipe. I love my vegetables but like some sort of flavouring on them. The green vegetables and the dressing are a winning combination.
Hi Tania,
A winning combo – as Jamie would say 🙂