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superfood-greens
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Ingredients

  • 2 tablespoons unrefined sesame oil
  • 1 tablespoon freshly grated ginger
  • 6 cloves garlic (finely chopped)
  • 1 onion (chopped)
  • 1 bunch asparagus (cut into 1-inch pieces)
  • 1 pound snow peas
  • 1 leek (sliced into rounds (note: be sure to thoroughly wash sliced leeks to remove all sand)
  • 5 scallions (sliced)
  • 2 tablespoons red chili paste (such as Thai Kitchen brand)
  • 2 teaspoons water
  • 2 tablespoons unpasteurized soy sauce (such as Namu Shoyu)
  • 1 cup frozen organic edamame (thawed)
  • 4 cups organic baby leaf spinach
  • 1 cup cilantro (chopped)
  • Crushed red chili flakes (optional)

Instructions

  1. Heat the oil in a wok (or very large skillet) over medium-high heat. Once the oil shimmers, add the ginger and garlic; stir-fry for 30 seconds, then add the onion and cook for 4 to 5 minutes, or until onion starts to soften. Add the asparagus, snow peas, leeks and scallions; stir-fry for 2-minutes.
  2. Add the red chili paste, water and soy sauce; stir-fry 1 to 2 minutes, then add the edamame and spinach; stir-fry for 1-minute, or until spinach wilts. Remove stir fry from heat, sprinkle in the cilantro and crushed red chili flakes (optional.) Serve warm.

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