Stir-fried Asian greens
Delicious heatlhy greens, perfect with rice
Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 15 minsVegetarian
- Put the rice on to cook (follow the pack instructions) at the start and it will be ready when the stir-fry is.
- Heat a little oil in a wok or large frying pan and add the ginger, chilli and garlic and cook for 1 minute.
- Throw in the thicker stemmed greens and cook for a minute, add the rest of the greens and the stock and put a lid on. Cook for 2 minutes or until tender then take off the lid and add a splash each of sesame oil and soy sauce. Taste and add more if you like.
- Serve with the rice.
Per serving
112 kcalories, protein 4.3g, carbohydrate 4.1g, fat 8.9 g, saturated fat 1g, fibre 2.7g, salt 0.75 g
Recipe from olive magazine, March 2005.
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http://www.bbcgoodfood.com/recipes/3825/
Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 15 minsVegetarian
Ingredients
- oil
- 2cm piece ginger , sliced
- 1 garlic clove , sliced
- 250g mixed greens: pak choi (bok choy), gai lan, choy sum broccoli, spring greens, trimmed and halved if large
- 2 tbsp stock (or water)
- sesame oil
- soy sauce
- rice , to serve
Per serving
112 kcalories, protein 4.3g, carbohydrate 4.1g, fat 8.9 g, saturated fat 1g, fibre 2.7g, salt 0.75 g


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01 August 2008
Geri commented on this recipe
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