Broccoli, spring greens and chilli stir-fry

A great vegetarian stir-fry that's low in fat and full of flavour, with a welcome chilli kick
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Broccoli spring greens and chilli stirfry
© BBC Good Food
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Easy | Ready in 30 minutes | Serves 2 | Vegetarian


Groundnut oil
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.

Per serving

180 calories, protein 13.1g, carbohydrate 9.2g, fat 8.5g, saturated fat 1.1g

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