A delicious, nutritious, vegetarian stir fry that’s filled to the brim with greens!
Recipe by: Donna Hay with Life in Balance
INGREDIENTS
- 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
For full recipe click here.
The featured image is a stock photo by Vita Marija Murenaite on Unsplash meant to represent this dish.
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