Oriental Stir Fry Spring Greens



Preparation time:

15 minutes

Cooking time:

15 minutes


  • 3 tbsp coconut oil
  • ½ tsp cumin seeds
  • ½ tsp black yellow seeds
  • 1 red onion, peeled and finely sliced
  • 2 garlic cloves, peeled and finely chopped
  • 1 red chilli, de-seeded and finely sliced
  • 300g spring greens, finely sliced
  • 50g desiccated coconut
  • pinch turmeric
  • juice of ½ lime
  • sea salt, to season
  • jasmine rice, to serve



  1. Heat the coconut oil until hot in a large wok or frying pan. Add the cumin seeds and black mustard seeds and toast until they start to make a popping sound, about 1 minute. Reduce the heat, add the red onion and stirring continuously cook for 5-7 minutes or until starting to caramelise. Add the garlic and chilli and stir-fry for a further 1-2 minutes.

  2. Add the spring greens and coconut and continue stir-frying for a further 3-5 minutes, or until the greens are just wilted. Stir through the turmeric and the lime juice. Remove from the heat. Season with salt. Serve straight away.

Perfect With

Lindeman´s Bin 50 Shiraz Lindemans Bin 50 Shiraz