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Ginger, spring onion and garlic have a natural affinity with green vegetables of any sort, but the saltiness of the fish sauces with which Thai and Vietnamese cooks season their food do much for cabbage leaves. I often serve these with roast duck, which appreciates such seasoning, or as side order for a mushroom stir-fry hot with chillies and soy.
4 handfuls of mustard greens, gai lan or small cabbage leaves
2 large cloves garlic
a thumb sized knob of ginger
6 spring onions
2 tablespoons groundnut oil
a tablespoon fish sauce (nam pla)
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