Super Green Stir Fry Recipes

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SUPER GREEN STIR-FRY



Super Green Stir-Fry image

Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.

Provided by Donna Hay

Categories     HarperCollins     Dinner     Green Onion/Scallion     Leafy Green     Asparagus     Sugar Snap Pea     Mushroom     Vegetarian     Noodle     Cilantro

Yield Serves 4

Number Of Ingredients 15

2 tablespoons peanut oil
1 tablespoon finely shredded ginger
2 cloves garlic, thinly sliced
2 bunches asparagus, sliced
2 green onions (scallions), sliced
7oz (200g) sugar snap peas, trimmed and halved
2 tablespoons chilli bean paste
2 tablespoons light soy sauce
2 teaspoons water
1 cup (140g) shelled edamame
7oz (200g) enoki mushrooms
9 ounces (250g) mature spinach, trimmed
8.8oz (250g) thin brown rice noodles, cooked and drained
Thinly sliced small red chile or store-bought Asian chilli jam, to serve
Cilantro leaves, to serve

Steps:

  • Heat the oil in a large non-stick frying pan or wok over high heat. Add the ginger and garlic and cook for 1 minute. Add the asparagus, onion and peas and cook, stirring, for a further 1 minute. Add the chilli bean paste, soy sauce and water and cook, stirring, for 1-2 minutes or until combined. Add the edamame, enoki, spinach, and noodles, toss to combine and cook for 1 minute or until warmed through. Top with the chile and cilantro to serve.

HEALTHY GARDEN GREEN STIR-FRY



Healthy Garden Green Stir-Fry image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 13

1 teaspoon curry powder
1/4 teaspoon ground coriander
1/4 teaspoon cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon mustard seed
1/4 teaspoon cayenne
1/4 cup halved walnuts, roasted
1 teaspoon olive oil
1 onion, julienned
1 clove garlic, sliced
3 bunches spinach, washed, stemmed, and coarsely chopped
1 bunch mustard greens, washed, stemmed, and coarsely chopped
1 bunch beet greens, washed and coarsely chopped

Steps:

  • Mix the first 6 ingredients together in a small bowl. Set aside until needed. Toast walnuts in 350 degree F oven until golden brown and fragrant, about 10 minutes. Set aside.
  • In a dry saute pan add half of the spices and toss to toast. Take care not to burn. Set aside in a bowl.
  • Saute onions in the olive oil until golden, for approximately 10 to 12 minutes. Add the walnuts to the onions and cook together 1 minute. Season with half the spice mix. Add the greens and spice mix, to taste, to the onion and walnuts and saute over medium high heat until the greens wilt, about 3 minutes. Season with salt and serve.

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