Spinach stir-fry

By Drum Digital
13 January 2014

We used morogo (wild spinach) in this recipe.

Serves 4

Preparation time: 10 min

Cooking time: 30 min

400 g angel hair pasta

salt and pepper

60 ml (¼ c) sesame oil or olive oil

500 g morogo (wild spinach), leaves only

1 red onion, sliced

3 garlic cloves, chopped

2 cm piece of ginger, chopped

1 each red and yellow pepper, diced

2 eggs

45 ml (3 T) milk

1        Cook the pasta in boiling salted water according to the packet instructions until just done. Drain and rinse under cold water. Drizzle 30 ml (2 T) of the oil over the pasta.

2        Bring fresh water to the boil in the same pot and add the morogo to soften for 3 minutes then drain.

3        Heat the remaining oil in a frying pan or wok over medium heat and sauté the onion until soft. Add the garlic, ginger and peppers and cook, stirring, for 2 minutes. Add the drained morogo and pasta and heat through.

4        Whisk together the eggs and milk and season with salt and pepper. Pour into the pasta mixture, stir for 3 minutes and serve immediately.

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