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Stir-fried baby greens with mustard seeds, garlic and ginger
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Serves: 4 as a side
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
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.
This recipe first appeared in Waitrose Food, February 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Energy |
437kJ 105kcals |
---|---|
Fat | 6g |
Saturated Fat | 1.2g |
Carbohydrate | 7.7g |
Sugars | 6.5g |
Protein | 2.1g |
Salt | 1.3g |
Fibre | 2.4g |
This recipe was first published in February 2018.
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