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Asian Spring Greens


10 minutes

Celebrating the spring green season with Asian flavours. This would make a great side dish to marinated tofu, chicken or fish.

7 Farmdrop products in this recipe


Here's how you do it

  1. Trim the end of each bunch of spring greens and separate the leaves. Wash in cold water, then chop into thick chunks.
  2. Fry the garlic, chilli and ginger in sesame oil for 1 minute, then add the greens. Cook for a further 5 minutes, until tender but with bite.
  3. Add the soy sauce and sherry vinegar. Stir for 30 seconds then serve.


  • 1 bunch spring greens
  • 2 cloves of garlic, crushed
  • 1 red chilli, diced
  • 1 inch of ginger, peeled and finely chopped
  • 2 tablespoons sesame oil
  • 2 tablespoons soya sauce
  • 1 tablespoon sherry vinegar

Suitable for

  • Vegans
  • Vegetarians
  • Dairy free

What’s in this recipe

Tythe Barn Farm

Spring Greens

1 Head (~700g)


Langridge Organic

Organic Chillies - Red

1 Bag (min. 50g)




Organic Toasted Sesame Oil

1 Bottle (250ml)