Asian Greens

As the name might suggest, this is a versatile recipe that can be used with pretty much any greens you might have in the fridge.  In this case, its broccoli, edamame beans (good for protein), asparagus and spring onion. I also love to use Bok Choy when I have it or ribboned courgette or even kale.

 The best thing about the recipe is the dressing, its delicious and adds so much flavour. It can also be used to dress other things such a fish or stir-fried mushrooms – whatever you fancy.  It might actually be my all-time favourite dressing. 

I used regular broccoli florets here; I always have tons in my fridge as I always try and encourage my kids to eat it, and it works really well here but if you wanted to make it look prettier, tenderstem or purple sprouting broccoli are also good options. 

Ingredients

Serves 2 people (great as a side or you could serve with rice – whatever you prefer!) 

For the vegetables:

The florets from a whole broccoli.

1 bunch of asparagus with the tough stalks removed and cut up in approx. 2 inch pieces on the diagonal.
A couple of handfuls of edamame beans.
3 springs onions with roots and outer stalks removed.
A tablespoon of a neutral oil like rapeseed oil (organic if possible).

For the dressing:

Approx. 2 inch piece of ginger with the skin removed and finely grates.
1 chilli (seeds can stay or be removed, depends of how spicy you like it!)
1 small handful of coriander very finely chopped.
4 tablespoons of tamari.
2 tablespoons of lime juice.

To make the dressing simply combine all the ingredients and mix or shake together. If you don’t use all of it will keep in the fridge in an airtight container for a couple of days. Also don’t dress all the vegetables if you don’t think you will use it all at once as it the undressed vegetables will also keep in the fridge.

One the vegetables are all washed and prepared, steam with broccoli for approximately 3 minutes a high heat and cover and add in the asparagus for the final 30 seconds. 

Heat the oil in a large pan – you want quite a high heat here. It’s helpful to have a non-toxic non-stick pan (I love the original green company) but it’s not essential – you can use non-stick but you might need a smidge more oil.

Then add in the broccoli and stir fry for 30 seconds – 1 minute depending on how crunchy you want it. Add in the asparagus and edamame for a further minute and remove from the heat.

Then add in the spring onion and dressing and stir through and enjoy!