Name: Garlic stir-fried pea sprouts
Total time: 7 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 pack pea sprouts (dou miao); 1 tbsp chopped garlic (about 4 cloves); 1 tbsp vegetable oil; 1 tbsp oyster sauce; 1 tsp light soy sauce; 1/2 tsp sugar; 2 tbsp water; Sliced red chilli (optional)

Menu ideas

Microgreens are ready to eat: rinse gently, drain, and add at the end so they stay crisp and bright.

Keeps about 7–10 days refrigerated

Mixed microgreen salad

Broccoli, red cabbage and red kaiware microgreens with salad leaves, avocado and Japanese sesame dressing.

Serves 2 · 10 min

Uses: Broccoli Microgreen Red Cabbage Microgreen Red Kaiware (Red Radish Microgreen)

Ingredients and method

Ingredients

100 g mixed salad leaves, such as green and red oak
1 ripe avocado
Half a box of broccoli microgreens (about 25 g)
Half a box of red cabbage microgreens (about 25 g)
Half a box of red kaiware (about 30 g)
3 tbsp Japanese roasted sesame dressing
1 tsp toasted white sesame seeds (optional)

Method

Rinse the salad leaves and microgreens gently in clean water, then drain well.
Tear the salad leaves into bite-size pieces and put them in a bowl.
Halve the avocado, remove the stone, slice it and lay it over the leaves.
Pour the sesame dressing over the leaves and avocado and toss lightly.
Scatter the three microgreens and the sesame seeds on top and serve straight away.

Salmon toast with broccoli microgreens

Toast, cream cheese, smoked salmon, and a handful of broccoli and mustard microgreens for a peppery lift.

Serves 2 · 10 min

Uses: Broccoli Microgreen Mustard Microgreen

Ingredients and method

Ingredients

2 slices wholemeal or sourdough bread
40 g cream cheese (about 2 tbsp)
80 g smoked salmon
1/4 lemon
Freshly ground black pepper
1 tbsp thinly sliced red onion (optional)
Half a box of broccoli microgreens (about 25 g)
A quarter box of mustard microgreens (about 12 g)

Method

Toast the bread until golden and crisp.
Spread the cream cheese over it while it is still warm.
Lay the smoked salmon on top, with the red onion if using.
Squeeze over a little lemon juice and add black pepper.
Pile the broccoli and mustard microgreens on top just before serving.

Mango sprout smoothie

Ripe mango, banana, yoghurt and a handful of broccoli microgreens — the fruit hides the green completely.

Serves 2 · 5 min

Uses: Broccoli Microgreen

Ingredients and method

Ingredients

250 g ripe mango, diced (about 1 mango)
1 banana
150 g plain yoghurt
100 ml milk or plant milk
1 cup ice
Half a box of broccoli microgreens (about 25 g, a good handful)
1 tsp honey, if the mango is not sweet

Method

Put the mango, banana, yoghurt, milk and ice in a blender.
Blend until smooth.
Add the broccoli microgreens and blend for another 10–15 seconds.
Taste, and add honey if it needs it.
Pour and serve straight away, with a few sprigs kept back for the top if you like.

Tofu and minced pork clear soup with kaiware

Make the soup as usual, turn off the heat and drop in a bunch of kaiware — the stems stay crisp with a fresh radish aroma.

Serves 2–3 · 25 min

Uses: White Kaiware (Daikon Radish Microgreen)

Ingredients and method

Ingredients

150 g minced pork
1 tube egg tofu (about 120 g), cut into 1 cm rounds
800 ml stock or water
2 coriander roots
3 garlic cloves
1/2 tsp white peppercorns
2 tbsp light soy sauce
A pinch of salt
1 box white kaiware (about 60 g)

Method

Pound the coriander roots, garlic and peppercorns to a paste. Mix half of it into the pork with 1 tbsp of the soy sauce.
Bring the stock to the boil and stir in the rest of the paste.
Shape the pork into small balls, drop them into the boiling stock and cook through, skimming off any foam.
Add the egg tofu and simmer gently for about 2 minutes. Season with the remaining soy sauce and salt.
Turn off the heat, add the whole bunch of white kaiware and serve at once, while the stems are still crisp.

Garlic stir-fried pea sprouts

Thirty seconds over high heat with garlic and oyster sauce, so the sprouts stay crunchy. Serve with hot rice.

Serves 2 · 7 min

Uses: Pea Sprouts (Dou Miao)

Ingredients and method

Ingredients

1 pack pea sprouts (dou miao)
1 tbsp chopped garlic (about 4 cloves)
1 tbsp vegetable oil
1 tbsp oyster sauce
1 tsp light soy sauce
1/2 tsp sugar
2 tbsp water
Sliced red chilli (optional)

Method

Rinse the pea sprouts and drain them as dry as you can.
Mix the oyster sauce, soy sauce, sugar and water in a cup.
Heat a wok over high heat until very hot, add the oil and fry the garlic until fragrant, before it colours.
Add the pea sprouts and the sauce and toss quickly for about 30 seconds, until the tips just wilt, then turn off the heat.
Tip onto a plate straight away, add the chilli if using, and serve with hot rice.