Sautéed spring greens
Spring greens, sautéed with garlic, ginger and chilli, and flavoured with miso and soy sauce is a delicious side dish. Make a meal of it by adding tofu, nuts, seeds pulses and/or grains. Suitable for vegans and vegetarians.
Servings 2
Calories 153kcal
Equipment
- Chopping board
- Knife
- Wok
- Wooden spoon
Ingredients
- 1 tablespoon sunflower oil sesame oil is also good
- 2-3 cloves garlic peeled and chopped
- thumb sized piece ginger peeled and chopped
- 1 green chilli deseeded and chopped (adjust quantity to taste)
- 1 red pepper chopped
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- 500 g spring greens shredded
Instructions
- Heat 1 tablespoon of sunflower oil in a large wok.
- Add the chopped garlic, ginger and chilli and stir fry for 2-3 minutes until softening.
- Now add the chopped red pepper and sauté for around 5 minutes until soft. Stir often.
- Add a tablespoon of miso paste and a tablespoon of soy sauce and stir well until the miso paste has broken down.
- Next place the shredded spring greens into the wok, a handful at a time. Stir well after each addition.
- It may look like there’s too much to fit in your wok but as it cooks it will reduce.
- Continue until all the spring greens have been added and it has wilted down.
- Serve with rice or noodles or as a side dish.
Notes
- I don’t add any extra salt to this as I find it has enough flavour with the miso paste and soy sauce.
- Nutritional information is approximate and is intended as a guide only.