Tag: spring greens

courgette and spring green stir fry

We bought *loads* of veg at the weekend – trying to lose weight and keep carbs under control (yay! 4lbs lost last week!). We also bought some rhubarb – well, you have to when it is local, don’t you?  The threat of a rhubarb crumble (albeit one made with brown flour and porage oats) meant that I wanted something very light for a main course.

Chopped garlic and fresh ginger nice and fine. Cut a courgette into thick matchsticks. Cut an onion in half, and then into thin slices. Very thinly sliced some rather weary spring greens left from last week.

Into a wok with hot groundnut oil went a heaped teaspoon of sesame seeds, the garlic and ginger, and stirred round until cooked. Heaped in the courgette and onion and did the same. Put some noodles on to cook (they only need 3 minutes).

Added the shredded greens to the wok, and stirred about until cooked, then a splash of rice wine, and a dessert spoon of oyster sauce. When the noodles were cooked, I drained them and stirred them into the veg mixtures.

The rhubarb crumble was lovely too 🙂

spring greens with coconut and chilli

spring greens with coconut milk and chilli - ingredients

A lovely simple dish, very quick to prepare.  We always have it with basmati rice.

A bunch of spring greens, sliced thinly – I take the big stalks out too, but it’s up to you
1 tin of coconut milk
1 or 2 dried chillis, depending on your palate – seeds removed ditto, chopped
[some] cloves of garlic – we generally go for Lot – finely chopped
juice of half a lemon
a sprinkle of salt
vegetable or sunflower oil

Blance the spring greens in boiling water for a couple of minutes, then put in a colander, run some cold water over them, and squeeze the water out.  Set aside.

Put some oil in the wok, heat it, and add garlic and chilli.  Fry until cooked – 3 minutes, maybe? depending on how hot your hob is (how alliterative!).

Add the coconut milk, and boil fairly fiercely for about 10 minutes, so that it reduces down.

Add the spring greens, the salt and the juice of the half lemon, and boil ferociously some more until it’s the consistency you fancy – we like a bit of coconuty sauce to put on the rice, but the original recipe I have says to boil it all away.  Still, what are recipes for if not to adapt for your own preferences?