Stir Fry

Veg Stir Fry

Easy quick, vibrant stir fry celebrating the abundance of tender spring leaves. This is a flexible “use what’s growing” recipe — perfect for veg boxes and seasonal cooking.

Ingredients (serves 3–4)

• 1 large onion, finely sliced
• 2–3 heads bok choi, sliced lengthways
• 1 bunch spring onions, cut into 4–5cm lengths
• 1 bunch chard, stalks sliced, leaves roughly torn
• 1 bunch beetroot tops, washed and chopped
• Small bunch fresh herbs (parsley, coriander, or chives)
• 2 cloves garlic, finely chopped
• Thumb-sized piece fresh ginger, grated
• 2 tbsp vegetable or sesame oil

Optional additions (recommended):

• Handful mangetout or sugar snap peas
• Young kale or spring greens
• Thinly sliced carrots
• Cooked broad beans or peas
• Toasted sesame seeds
• Splash of soy sauce or tamari
• Drizzle of honey or maple
• Squeeze of lime or lemon

Method

1. Prepare greens first
2. Keep stalks and leaves separate — stalks need longer cooking.
3. Heat the pan well
4. Use a wok or large frying pan. Add oil and heat until shimmering.
5. Start with aromatics
6. Add onion, ginger and garlic. Stir fry 2–3 minutes until fragrant.
7. Cook stalk vegetables
8. Add chard stalks, bok choi bases, carrots or peas. Stir fry 3–4 minutes.
9. Add leafy greens
10. Add chard leaves, beet tops, bok choi leaves and spring onions. Toss until just wilted (2–3 minutes).
11. Finish and season
12. Add soy sauce, sesame seeds and herbs. Finish with citrus or honey if using.

Serve immediately while bright and fresh.