Ingredients - serves 4
1lb (450g) spring greens, shredded | 2 tablespoons peanut or sesame oil |
1 large onion, thinly sliced | 3 tablespoons light soy sauce |
2 cloves of garlic, peeled and finely chopped | 3 tablespoons dry sherry |
A dash of ground ginger | 1oz (25g) fresh ginger, peeled and finely chopped |
Method
- Stir fry the chopped garlic and chopped ginger in the peanut or sesame oil for 30 seconds.
- Add the shredded greens and thinly sliced onions and stir fry for 2 minutes.
- Add the soy sauce, dry sherry and dash of ground ginger.
- Bring to the boil and serve at once.
- If you fancy trying a more substantial lunch or supper dish using spring greens recipe, why not have a go at the spring greens with bacon recipe.