* Percent Daily Values are based on a 2000 calorie diet.
Miso stir-fried greens with fried egg
A speedy supper or healthy brunch
Prep Time6 minutesmins
Cook Time9 minutesmins
Total Time15 minutesmins
Course: Brunch, Main Course, Supper
Servings: 2people
Calories: 276kcal
Author: Tom Kerridge
Ingredients
3tbspwhite miso paste
2tbspsoy sauce
1tbspmirin
3 - 4tbspwater
1/2tspvegetable oil
1/2tspsesame oil
3garlic clovesfinely chopped
2.5cmpiece fresh gingerjulienned
125gtenderstem broccoli
125gasparagus
125gmangetout
175gcavolo neroribs removed and roughly chopped
100gChinese leaf cabbagethickly shredded
100grainbow chardroughly chopped into thirds
1-cal sunflower oil spray
2large free-range eggs
1tspfurikake (Japanese seasoning)to finish
Method
In a small bowl, mix the miso paste, soy sauce and mirin with two tablespoons 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 one tablespoon water. Stir-fry for one minute, then toss in the mangetout and stir-fry for a further one 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 one to two 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 two to three minutes.
Divide the greens between warmed plates and top each portion with a fried egg. Sprinkle with furikake to serve.