Stir-Fries and Sauteed Dish

These recipes are not only packed with flavor and texture but also offer a boost of nutrients from the microgreens.

1. Microgreen Mushroom Stir-Fry
Ingredients
  • 1 cup mixed mushroom (shiitake, button, or cremini), sliced
  • 1 cup mixed microgreens (e.g., kale, arugula, or mustard)
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sesame oil
  • Salt and pepper, to taste
Instructions:
  • In a wok or large skillet, heat the sesame oil over medium-high heat.
  • Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
  • Add the sliced mushrooms and stir-fry for 3-4 minutes until they are tender and slightly browned.
  • Add the microgreens, soy sauce, and oyster sauce and stir-fry for another 1-2 minutes until the microgreens are wilted.
  • Season with salt and pepper to taste and serve over rice or noodles.
2. Microgreen Chicken Stir-Fry
Ingredients
  • 2 boneless, skinless chicken breasts, sliced
  • 1 cup mixed microgreens (e.g., kale, arugula, or mustard)
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • Salt and pepper, to taste
Instructions:
  • In a wok or large skillet, heat some oil over medium-high heat.
  • Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
  • Add the sliced chicken and stir-fry for 5-6 minutes until it is cooked through and slightly browned.
  • Add the sliced bell pepper and stir-fry for 2-3 minutes until it is tender-crisp.
  • In a small bowl, whisk together the cornstarch, soy sauce, and oyster sauce.
  • Add the microgreens and the cornstarch mixture to the wok and stir-fry for another 1-2 minutes until the sauce thickens and the microgreens are wilted.
  • Season with salt and pepper to taste and serve over rice or noodles.
3. Microgreen Beef Stir-Fry
Ingredients
  • 1 lb flank steak, thinly sliced against the grain
  • 1 cup mixed microgreens (e.g., kale, arugula, or mustard)
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • Salt and pepper, to taste
Instructions:
  • In a wok or large skillet, heat some oil over medium-high heat.
  • Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
  • Add the sliced beef and stir-fry for 3-4 minutes until it is browned and cooked through.
  • Add the sliced bell pepper and stir-fry for 2-3 minutes until it is tender-crisp.
  • In a small bowl, whisk together the cornstarch, soy sauce, and oyster sauce.
  • Add the microgreens and the cornstarch mixture to the wok and stir-fry for another 1-2 minutes until the sauce thickens and the microgreens are wilted.
  • Season with salt and pepper to taste and serve over rice or noodles.
4. Microgreen Tofu Stir-Fry
Ingredients
  • 1 block firm tofu, cubed
  • 1 cup mixed microgreens (e.g., kale, arugula, or mustard)
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp cornstarch
  • Salt and pepper, to taste
Instructions:
  • In a wok or large skillet, heat some oil over medium-high heat.
  • Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
  • Add the cubed tofu and stir-fry for 5-6 minutes until it is browned and slightly crispy.
  • Add the sliced bell pepper and stir-fry for 2-3 minutes until it is tender-crisp.
  • In a small bowl, whisk together the cornstarch, soy sauce, and hoisin sauce.
  • Add the microgreens and the cornstarch mixture to the wok and stir-fry for another 1-2 minutes until the sauce thickens and the microgreens are wilted.
5. Microgreen Shrimp Stir-Fry
Ingredients
  • 1 lb large shrimp, peeled and deveined
  • 1 cup mixed microgreens (e.g., kale, arugula, or mustard)
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • Salt and pepper, to taste
Instructions:
  • In a wok or large skillet, heat some oil over medium-high heat.
  • Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
  • Add the shrimp and stir-fry for 3-4 minutes until they are pink and cooked through.
  • Add the sliced bell pepper and stir-fry for 2-3 minutes until it is tender-crisp.
  • In a small bowl, whisk together the cornstarch, soy sauce, and oyster sauce.
  • Add the microgreens and the cornstarch mixture to the wok and stir-fry for another 1-2 minutes until the sauce thickens and the microgreens are wilted.
  • Season with salt and pepper to taste and serve over rice or noodles.
6. Microgreen Pork Stir-Fry
Ingredients
  • 1 lb pork tenderloin, thinly sliced
  • 1 cup mixed microgreens (e.g., kale, arugula, or mustard)
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • Salt and pepper, to taste
Instructions:
  • In a wok or large skillet, heat some oil over medium-high heat.
  • Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
  • Add the sliced pork and stir-fry for 3-4 minutes until it is browned and cooked through.
  • Add the sliced bell pepper and stir-fry for 2-3 minutes until it is tender-crisp.
  • In a small bowl, whisk together the cornstarch, soy sauce, and oyster sauce.
  • Add the microgreens and the corn starch mixture to the wok and stir-fry for another 1-2 minutes until the sauce thickens and the microgreens are wilted. 7. Season with salt and pepper to taste and serve over rice or noodles.
7. Microgreen Vegetable Stir-Fry
Ingredients
  • 1 cup mixed microgreens (e.g., kale, arugula, or mustard)
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1 cup mixed vegetables (e.g., broccoli, snow peas, or carrots), sliced
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • Salt and pepper, to taste
Instructions:
  • In a wok or large skillet, heat some oil over medium-high heat.
  • Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
  • Add the sliced vegetables and stir-fry for 3-4 minutes until they are tender-crisp.
  • Add the sliced bell pepper and stir-fry for another 1-2 minutes.
  • In a small bowl, whisk together the cornstarch, soy sauce, and oyster sauce.
  • Add the microgreens and the cornstarch mixture to the wok and stir-fry for another 1-2 minutes until the sauce thickens and the microgreens are wilted.
  • Season with salt and pepper to taste and serve over rice or noodles.
8. Microgreen Beef and Broccoli Stir-Fry
Ingredients
  • 1 lb flank steak, thinly sliced against the grain
  • 1 cup mixed microgreens (e.g., kale, arugula, or mustard)
  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 1 cup broccoli florets
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • Salt and pepper, to taste
Instructions:
  • In a wok or large skillet, heat some oil over medium-high heat.
  • Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
  • Add the sliced beef and stir-fry for 3-4 minutes until it is browned and cooked through.
  • Add the broccoli florets and stir-fry for 2-3 minutes until they are tender-crisp.
  • In a small bowl, whisk together the cornstarch, soy sauce, and oyster sauce.
  • Add the microgreens and the cornstarch mixture to the wok and stir-fry for another 1-2 minutes until the sauce thickens and the microgreens are wilted.
  • Season with salt and pepper to taste and serve over rice.

©2023 Gourmet Greens Farm. All Rights Reserved.