Easy | Ready in 30 minutes | Serves 2 | Vegetarian
© BBC Good Food
Thumb-sized piece root ginger, peeled and sliced into strips
2 finely sliced red chillis
1 head broccoli, cut into small florets
200g spring greens
2 tbsp dry sherry
2 tbsp light soy sauce
4 shredded spring onions
1. Heat 1 tbsp oil in a wok until very hot and stir-fry the ginger and chilli for 30 seconds. Add the broccoli and a splash of water, cover and cook for two to three minutes.
2. Add the spring greens together with the sherry and soy sauce and cook for a further three minutes. Top with the spring onions and serve.
180 calories, protein 13.1g, carbohydrate 9.2g, fat 8.5g, saturated fat 1.1g