18 April 2020

Tamarind Peanut Stir-Fried Greens

Stir-fried Asian greens with a tamarind peanut sauce. Packed with flavour - tangy, salty, sweet with a little kick of spice. I used Tenderstem broccoli, choy sum and green beans that I got in a local veg box delivery, but any greens will do! 

I love big bold flavours and this dish really delivers just that - it's super fresh and crunchy, perfect served up with some sticky rice and tofu. It's probably no secret that greens are my favourite, I love the flavour but they're also full to the brim with essential nutrients!

Packed with protein for muscle growth and repair, vitamin C for your immune system and iron absorption, vitamin K for blood clotting iron for red blood cell production, folate for DNA production, calcium for healthy bones and plenty of fibre for your digestive system too! 

I also have some exciting news - I started a YouTube channel! You can find and watch the video for this recipe below, please do also subscribe by hovering over the flower icon in the left hand corner or by clicking through to my channel here!

Tamarind Peanut Stir-Fried Greens | Serves: 4 | Time: 15 mins

You'll need

  • Chopping board
  • Knife
  • Wok
  • Wooden spoon
  • Measuring cups & spoons
  • Fine grater
  • Plate
  • Mixing bowl


Greens (600g total):
  • 250g Tenderstem broccoli
  • 200g choy sum 
  • 150g green beans
  • 2 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp tamarind paste
  • 1 tbsp agave syrup
  • Juice 1/2 lime
  • 2 tbsp crunchy peanut butter
  • 2 inch piece ginger
  • 1/2 tsp chili flakes
  • Handful mint leaves
To serve:
  • Sesame seeds


  1. Begin by prepping the veg, chop the Tenderstem in half, the choy sum into 3, separating out the leaves and stalks. Remove the stems of the green beans and discard, then cut in half at an angle. Place to one side whilst you prep the sauce.
  2. Measure out the ingredients into a bowl, from the soy sauce to the chili flakes. Then thinly slice the mint leaves and place to one side.
  3. Heat a wok on a high heat, then once hot add the sesame oil. First add the Tenderstem broccoli and cook for a couple of minutes, stirring occasionally. Then add the stems of the choy sum and the green beans and cook for 2-3 minutes. 
  4. Then reduce the heat down to low, add the sauce ingredients and stir well so the sauce is evenly distributed, cook for 2-3 more minutes, stirring occasionally and ensuring the sauce doesn't reduce too much. It should be sticky and glossy - add a splash of water if required. 
  5. Finally, stir through the choy sum leaves and the mint and remove from the heat. Serve up onto a plate, sprinkle with sesame seeds and enjoy as part of a main meal!
Cassidy xx