Broccoli, spring greens & chilli stir-fry
A great vegetarian stir-fry that's low in fat and full of flavour, with a welcome chilli kick
3
ratings
Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 30 minutes
Vegetarian, Super healthy
- Heat 1 tbsp oil in a wok until very hot and stir-fry the ginger and chilli for 30 seconds. Add the broccoli and a splash of water, cover and cook for 2-3 minutes.
- Add the spring greens together with the sherry and soy sauce and cook for a further 3 minutes. Top with the spring onions and serve.
Recipe extra
For a different flavour add 2 tsp of sesame oil before serving, or cut a large steak into strips, and fry with the ginger and chilli then stir through 2 tbsp oyster sauce with the greens.
180 kcalories, protein 13.1g, carbohydrate 9.2g, fat 8.5 g, saturated fat 1.1g, fibre 8.8g, salt 2.81 g
Recipe from olive magazine, July 2007.
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http://www.bbcgoodfood.com/recipes/4546/
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Ingredients
- groundnut oil
- thumb-sized piece root ginger , peeled and sliced into strips
- 2 red chillies , finely sliced
- 1 head broccoli , cut into small florets
- 200g spring greens
- 2 tbsp dry sherry
- 2 tbsp light soy sauce
- 4 spring onions , shredded
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Difficulty and servings
Serves 2
Preperation and cooking times
Ready in 30 minutes
Vegetarian, Super healthy
Ingredients
- groundnut oil
- thumb-sized piece root ginger , peeled and sliced into strips
- 2 red chillies , finely sliced
- 1 head broccoli , cut into small florets
- 200g spring greens
- 2 tbsp dry sherry
- 2 tbsp light soy sauce
- 4 spring onions , shredded
180 kcalories, protein 13.1g, carbohydrate 9.2g, fat 8.5 g, saturated fat 1.1g, fibre 8.8g, salt 2.81 g
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02 January 2008
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