Stir Fried Ginger Greens with Quinoa

This dish went down brilliantly at a Chinese New Year party we did last week, so if you like healthy Chinese food, give this one a try. The recipe here is very versatile so you can include almost any vegetable that you have to hand.  It's delicious served with baked salmon if you want a more substantial meal, and if you don't have quinoa in the cupboard, rice or bulgar wheat work equally well.  This dish contains ALL your 5-a-day!

1 small onion or a small bunch of spring onions, finely sliced

A large handful of broccoli florets, cut into bite-sized pieces

A couple of sticks of celery, sliced

Half a punnet of mushrooms, sliced

½ packet of spring greens, shredded

50g quinoa

10 ml coconut oil or sunflower oil

A large knob of ginger, finely shredded

1 chilli, finely sliced

½ tsp palm sugar (optional)

1 tbsp kecap manis

A dash of soy sauce

A squeeze of lime

A handful of thai holy basil (optional)

Cook the quinoa according to the packet instructions (we like to cook it in a little stock to add flavour) and set aside.

Add the coconut oil to the wok and stir fry the ginger and chilli for 30 seconds before adding the onion.  Stir fry for a 2-3 minutes before adding the broccoli, celery and mushrooms.  Stir fry for another 3 minutes before adding the the spring greens.  Stir fry until the greens begin to wilt.  Add the palm sugar, kecap manis and soy sauce and continue to stir fry for another 2-3 minutes until everything is cooked.    

Mix in the cooked quinoa and finish with some lime juice and thai holy basil (if using). 

Enjoy - your 5-a-day done!