Stir-fried Baby Greens with Mustard Seeds, Garlic and Ginger

The perfect side to add to your favourite Asian inspired dinner.

Preparation time: 15 minutes - Cooking time: 5 minutes - Total time: 20 minutes - 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

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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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