Thai-style fried greens with crispy shallots

Name: Thai-style fried greens with crispy shallots
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 200 g shallots, finely sliced (use a mandoline if possible); 300 ml Vegetable oil; 1 tsp caster sugar; 1 tbsp soy sauce; 2 tbsp oyster sauce; 200 g Tenderstem broccoli, trimmed; 200 g swiss chard, trimmed; 4 garlic cloves, finely chopped; 115 g pack baby leaf spinach; 1 red chilli, finely sliced

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Serves4
CourseSide
Prepare30 mins
Cook20 mins
Total time50 mins

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200g shallots, finely sliced (use a mandoline if possible)
300ml Vegetable oil
1 tsp caster sugar
1 tbsp soy sauce
2 tbsp oyster sauce
200g Tenderstem broccoli, trimmed
200g swiss chard, trimmed
4 garlic cloves, finely chopped
115g pack baby leaf spinach
1 red chilli, finely sliced

To make the crispy shallots, put the shallots in a medium pan and cover with the cold vegetable oil; set over a medium heat. Heat until bubbling, then fry, carefully moving the slices with a large spoon every so often, for around 4-8 minutes until evenly browned and crisp. Turn off the heat then, using a spider (or slotted) spoon, carefully transfer the shallots to a plate lined with kitchen paper; set aside.
In a small bowl, mix together the sugar and 1 tbsp just-boiled water, then stir in the soy and oyster sauces. Set aside. Slice the broccoli and chard stalks into 2-3cm lengths. Put a large frying pan over a high heat and drizzle in 1 tbsp oil from the shallot pan. Add the garlic, broccoli and chard stalks and fry for 3 minutes, until starting to soften. Tear in the chard leaves and continue to fry for a couple of minutes, then stir in the oyster sauce mixture. Fry for 1-2 more minutes, then stir in the spinach and chilli; cook until just wilted. Transfer the greens to a serving plate and sprinkle over the shallots to serve.