For 4 servings

Prep and cook time: 10 min

Difficulty: Easy

Cannot be frozen


2 tbsp sesame oil

250 g | 9 oz | 8 cups baby spinach, washed

150 g | 5 oz | 5 cups beansprouts

4 spring onions, sliced

2 tbsp lemon juice

2 - 3 tbsp sesame seeds, or sunflower seeds
cayenne pepper, to garnish
sea salt
freshly ground black pepper


1 Heat the sesame oil in a large wok or saute pan set over a high heat.

2 Add the spinach and a pinch of salt, stir-frying until just wilted.

3 Add the beansprouts and stir-fry for a further minute, tossing occasionally.

4 Remove from the heat and stir in the spring onions and lemon juice. Season to taste with salt and pepper.

5 Serve with a garnish of the sesame seeds and a pinch of cayenne pepper on top.