Asian greens with bacon and chestnuts


  • 30 fresh chestnuts
  • 1½ tablespoons vegetable oil
  • 3 slices rindless bacon (bacon strips), thinly sliced
  • 2 teaspoons sesame oil
  • 2 leeks, white part only, thinly sliced
  • 250 g (8 oz) brussels sprouts, sliced
  • ½ savoy cabbage, shredded
  • 1 tablespoon salt–reduced soy sauce
  • ¼ cup (60 ml) fresh orange juice


  1. To prepare the chestnuts, score a cross in the base of each chestnut with a small, sharp knife.
  2. Cook in a saucepan of boiling water for 7 minutes.
  3. Remove using a slotted spoon, then, when cool enough to handle, peel off the shell and inner skin.
  4. Return the chestnuts to the pan of boiling water and simmer for 10–12 minutes, or until tender.
  5. Drain well and set aside.
  6. Heat the vegetable oil in a wok or large non–stick frying pan, and cook the bacon for about 2 minutes, or until lightly browned.
  7. Remove to a plate, leaving any fat and juices in the wok.
  8. Add the sesame oil to the wok and heat for a few seconds until fragrant, then add the leek and stir–fry for 30 seconds.
  9. Add the brussels sprouts and cabbage and stir–fry for 4–5 minutes, or until almost tender but still slightly crisp.
  10. Return the bacon to the wok with the chestnuts, then stir in the soy sauce and orange juice.
  11. Cook for a further 2 minutes to heat everything through.
  12. Season to taste with freshly ground black pepper.
  13. Divide among serving bowls and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 30 minutes


Source: Low Fat No Fat Asian Cooking
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