30 - 45 ml (2 - 3 tbsp) oil
450 g (1 lb) spring greens, trimmed and finely shredded
50 g (2 oz) streaky bacon, rinded and thinly sliced
125 g (4 oz) frozen peas
50 g (2 oz) alfalfa sprouts
salt and freshly ground pepper
142 g (5 oz) carton natural yogurt
450 g (1 lb) spring greens, trimmed and finely shredded
50 g (2 oz) streaky bacon, rinded and thinly sliced
125 g (4 oz) frozen peas
50 g (2 oz) alfalfa sprouts
salt and freshly ground pepper
142 g (5 oz) carton natural yogurt
method
1. Heat 30 ml (2 tbsp) oil in a wok or large frying pan until smoky hot. Stir in the greens, bacon and peas. Cook over a high heat for 3 4 minutes, until the peas are tender. Stir all the time, adding a little more oil if necessary. Stir in the alfalfa sprouts. Cook for 1 minute to heat through.
2. Season well and serve immediately drizzled with the yogurt.
2. Season well and serve immediately drizzled with the yogurt.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
