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Prep 10 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 500 g mixed greens, such as Tenderstem or sprouting broccoli, kale, chard, cavolo nero, spring greens, brussel tops
  • 1 tbsp sunflower or light olive oil
  • 2 red chillies, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 tbsp grated ginger
  • bunch spring onions, thickly sliced
  • soy sauce
  • toasted sesame oil
Wok-Fried Greens Wok-Fried Greens
Wok-Fried Greens

A bowl full of steaming greens just oozes with goodness. These are flavoured very simply with garlic, ginger and chilli, then finished off with soy and a sprinkle of toasted sesame oil.

I love to serve these as an accompaniment to some simply cooked fish or chicken - perhaps coated in some miso and honey beforehand for an umami glaze, or a simple barbecued steak or prawns with their bitter charred edges.

It's up to you how you serve these - you might just want to eat them on their own and fill up on their nutritious deliciousness.


  1. Wash the greens and trim any stalks. If using broccoli, slice in half for slimmer pieces.
  2. Put a wok over a high heat and when its lovely and hot, add the oil. Swirl around in the pan, then add the chilli, garlic and ginger. Stir fry for about 30 seconds.
  3. Add the greens and spring onions. Stir-fry and toss around in the pan for about 4-5 minutes until the veggies are tender. Keep some water to hand and add a splash or two to the wok if the veg are catching and turning too golden before becoming tender. Adding some water will create steam and bring the temperature down in the pan.
  4. Season with a splash of soy sauce. Scatter with a splash of sesame oil and serve straight away with a main of your choice.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

Wok-Fried Greens

A bowl full of steaming greens just oozes with goodness. These are flavoured very simply with garlic, ginger and chilli, then finished off with soy and a sprinkle of toasted sesame oil.

I love to serve these as an accompaniment to some simply cooked fish or chicken - perhaps coated in some miso and honey beforehand for an umami glaze, or a simple barbecued steak or prawns with their bitter charred edges.

It's up to you how you serve these - you might just want to eat them on their own and fill up on their nutritious deliciousness.

Prep 10 minutes
Total 20 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 500 g mixed greens, such as Tenderstem or sprouting broccoli, kale, chard, cavolo nero, spring greens, brussel tops
  • 1 tbsp sunflower or light olive oil
  • 2 red chillies, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 tbsp grated ginger
  • bunch spring onions, thickly sliced
  • soy sauce
  • toasted sesame oil
  1. Wash the greens and trim any stalks. If using broccoli, slice in half for slimmer pieces.
  2. Put a wok over a high heat and when its lovely and hot, add the oil. Swirl around in the pan, then add the chilli, garlic and ginger. Stir fry for about 30 seconds.
  3. Add the greens and spring onions. Stir-fry and toss around in the pan for about 4-5 minutes until the veggies are tender. Keep some water to hand and add a splash or two to the wok if the veg are catching and turning too golden before becoming tender. Adding some water will create steam and bring the temperature down in the pan.
  4. Season with a splash of soy sauce. Scatter with a splash of sesame oil and serve straight away with a main of your choice.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.