Ingredients
150g Sprouting Broccoli150g Asparagus
50g Spring Peas
1 tbsp Sesame oil
1 tbsp Rhubarb Umeboshi
1 tsp Soy Sauce
1 tsp Honey
Pinch of Chilli Hit Sea Salt
Instructions
For this quick stir fry simply cut your broccoli and asparagus and throw into a hot wok with a drizzle of oil.Cook for 4-5 minutes and finish with a spoonful of honey and some soy sauce.
Serve with Rhubarb Umeboshi and a pinch of Chilli Hit Sea Salt.
