Recipes
UK

Spring Green Stir-Fry

A quick, healthy British stir-fry featuring seasonal spring greens.

Spring Green Stir-Fry

Ingredients

  • 200g kale or spring greens, sliced
  • 4 spring onions, chopped
  • 2 garlic cloves, sliced
  • 1 fresh chilli, sliced (optional)
  • 2 tbsp olive oil or sesame oil
  • 1 tbsp soy sauce
  • 1 tsp cider vinegar
  • Salt & pepper

Method

  1. 1

    Wash greens thoroughly. Slice everything before cooking

  2. 2

    Add oil to a wok over high heat

  3. 3

    Add garlic, spring onions, and chilli. Cook 1-2 minutes

  4. 4

    Add greens. Stir-fry 3-5 minutes until tender but bright

  5. 5

    Add soy sauce, vinegar, salt, and pepper

Swaps & variations

  • Add mushrooms, tofu, or chicken strips
  • Add sesame seeds or toasted nuts
  • Add ginger for extra zing
  • Add noodles or rice for a full meal

Storing & freezing

Best eaten fresh. Refrigerate leftovers 2 days. Greens do not freeze well once cooked.

Grow it yourself

  • Kale: Sow March-June; hardy through winter. Pick regularly
  • Spring Onions: Sow every few weeks for continuous harvests
  • Garlic & Chilli: Garlic planted in autumn; chilli grows best in warm, sheltered areas
  • Floating row covers: protect kale from cabbage moths
  • Companion herbs: basil and mint repel pests
  • Slug defence: sharp grit or crushed eggshells
  • Kale: Harvest young leaves for sweetness
  • Spring Onions: Pull when stems pencil-thick
  • Garlic: Harvest green garlic early for mild flavour

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