Super Green Stir-Fry
Ingredients
- 2 tbsp peanut oil
- 1 tbsp finely shredded ginger
- 2 garlic cloves thinly sliced
- 2 bunches asparagus sliced
- 2 green onions (scallions) sliced
- 7 oz (200g) sugar snap peas trimmed and halved
- 2 tbsp chili bean paste
- 2 tbsp light soy sauce
- 2 tsp water
- 1 cup (140g) shelled edamame
- 7 oz (200g) enoki mushrooms
- 9 oz (250g) mature spinach trimmed
- 8.8 oz (250g) thin brown rice noodles cooked and drained
- thinly sliced small red chile or store-bought Asian chili jam to serve
- cilantro leaves to serve
Instructions
- 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 chili 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.
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