Ingredients

The following ingredients have 2 Servings
  • 3 tbsp white miso paste
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 3–4 tbsp water
  • ½ tsp vegetable oil
  • ½ tsp sesame oil
  • 3 garlic cloves, finely chopped
  • 2.5cm piece fresh ginger, julienned
  • 125g tenderstem broccoli
  • 125g asparagus
  • 125g mangetout
  • 175g cavolo nero, ribs removed and roughly chopped (100g prepared weight)
  • 100g Chinese leaf cabbage, thickly shredded
  • 100g rainbow chard, roughly chopped into thirds
  • 1-cal sunflower oil spray
  • 2 large free-range eggs
  • 1 tsp furikake (Japanese seasoning), to finish

Instruction

  • In a small bowl, mix the miso paste, soy sauce and mirin with 2 tbsp water until smooth.
  • Place a large non-stick wok over a high heat. When it is almost smoking, add the oils, garlic and ginger and stir-fry for 1–2 minutes, until the garlic is golden – don’t let it burn.
  • Add the broccoli and asparagus with 1 tbsp water. Stir-fry for 1 minute, then toss in the mangetout and stir-fry for a further 1 minute. Add a splash more water if the pan looks like it’s drying out.
  • Add the cavolo nero, cabbage and miso mixture and stir-fry for 1–2 minutes or until the cabbage is cooked and wilted. Add the chard and cook for another minute, then remove the wok from the heat.
  • Place a medium non-stick frying pan over a high heat. Add a few sprays of oil, crack the eggs into the pan and cook for 2–3 minutes.
  • Divide the greens between warmed plates and top each portion with a fried egg. Sprinkle with furikake to serve.