Sides and Salads Recipes - Spring Vegetable Stir-fry Recipe

Ingredients

• 2 spring onions (scallions)

• 175g/6oz spring greens or collard greens

• 15ml/1 tbsp vegetable oil

• 5ml/1 tsp toasted sesame oil

• 1 garlic clove, chopped

• 2.5cm/1 in piece fresh root ginger, finely chopped

• 225g/8oz baby carrots

• 350g/12oz broccoli florets

• 175g/6oz asparagus tips

• 30ml/2 tbsp light soy sauce

• 15ml/1 tbsp apple juice

• 15ml/1 tbsp sesame seeds, toasted

Serves 4

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Method:

1. Trim the spring onions and cut them diagonally into thin slices, using a sharp knife.

2. Wash the spring greens or collard greens and drain in a colander, then blot with kitchen paper and shred finely.

3. Heat a frying pan or wok over high heat. Add the vegetable oil and the sesame oil, and reduce the heat Add the garlic and sauté for 2 minutes. Do not let the garlic bum or it will gain a bitter taste.

4. Add the chopped ginger, carrots, broccoli and asparagus tips to the pan and stir-fry for 4 minutes.

5. Add the spring onions and spring greens or collard greens and stir-fry for a further 2 minutes.

6. Add the soy sauce and apple juice and cook for 1-2 minutes until the vegetables are tender. If they appear too dry, simply add a little water to soften them up.

7. Tip the mixture into warmed serving bowls or four individual dishes, sprinkle the sesame seeds on top and serve.

Note: Fast, fresh and packed with healthy vegetables, this stir-fry is delicious served with marinated tofu and rice or noodles. This recipe contains very little saturated fat, so scores highly with simmers, but has sufficient bulk to ward off hunger. Ideal as a quick supper on the go.