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Kale & Broccoli Miso Stir-Fry

Sun-dried Tomato & Pumpkin Sauce Stuffed Bittergourd

Image source: taste


  • Garlic, sliced (3 cloves)

  • Spring Onions, chopped long (3-4 pcs)

  • Onions, sliced (1 pc)

  • Broccoli, florets (2 cups)

  • Kale, shredded (2 cups)

  • Chickpeas, boiled (1 cup)

  • Coriander, chopped (1/4 cup)

  • Ginger, grated (3 tbsp)

  • Chili, sliced (1 pc)

  • Lemon, juiced (1 pc)

  • Miso Dressing (1/3 cup)

  • Olive Oil (2 tbsp)

: available in Tall Tree Organic Subscription


Serves 2

  1. Heat the oil in a wok over high heat and fry the garlic, spring onion and onion and cook till slightly brown and tender, about 1 minute.

  2. Add in the broccoli and kale and continue to stir fry and a couple of tea spoons of water and continue to cook till slightly tender.

  3. Add the miso dressing, lemon, chili, ginger, coriander, chickpeas and continue to cook till ingredients are tender, warm and well mixed together.

  4. Plate and serve!

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