A delicious, nutritious, vegetarian stir fry that’s filled to the brim with greens!

Recipe by: Donna Hay with Life in Balance


  • 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.