Basil Wok Fried Greens
We love our Yorkshire Rapeseed Oil with Basil, and it is perfect for this quick and simple veggie side dish. Why not pair this dish with our Rib of Beef recipe, or as part of our Giant Loaded Yorkshire Pudding recipe. You won’t be disappointed.
We used Yorkshire grown kalettes in this recipe, sourced from the farm shop, Fodder, in Harrogate. They are part of the brassica family (as is rapeseed), and are a cross between kale and Brussels sprouts. They are very nutritious and delicious!
This recipe was created by Yorkshire chef Steph Moon, as part of our Chefs' Collection.
INGREDIENTS
British Asparagus spears, trimmed
Tenderstem broccoli spears
Mange tout, side strings removed
Kalettes, stems removed, or as an alternative, use kale
METHOD
Add a good drizzle of the Basil Oil into a hot wok, add the prepared vegetables, and then introduce a little water, just enough to create some steam. Continue to stir fry the vegetables for around 3 minutes. Serve immediately.
Top Tip – use the discarded stems of the asparagus when making a stock.
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