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    Stir-fried baby greens with mustard seeds, garlic and ginger

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    Stir-fried baby greens with mustard seeds, garlic and ginger

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 5 minutes
    • Total time: 20 minutes

    Serves: 4 as a side

    Ingredients

    200g baby leaf greens, bases trimmed and leaves thickly shredded
    1 tsp black mustard seeds
    ½ tsp ground turmeric
    1½ tbsp groundnut oil
    1 garlic clove, thinly sliced
    20g fresh root ginger, finely sliced
    2 tbsp light soy sauce
    2 tbsp mirin

    Method

    1. Rinse the greens in a colander. Set aside, still slightly wet. Put the mustard seeds, turmeric and oil in a large wok or frying pan. Set over a medium-high heat and stir gently until the mustard seeds begin to sizzle and pop. Add the garlic and ginger and cook for a further 20 seconds. Tip the greens into the pan and turn the heat up. Stir-fry for 3-4 minutes until wilted; 30 seconds before removing from the heat, season with the soy sauce and mirin: the pan should sizzle. Serve immediately.

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    This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue

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