Miso and chilli spinach
Pair your main meals with this show-stopping side dish
3 tsp, white
2 bunch(es), trimmed
40 ml, boiling
Fresh red chilli
1 whole, finely chopped
1 tsp, toasted
1 x 3 second spray(s)
- Whisk the miso with 1 1/2 tablespoons of boiling water in a small bowl until combined.
- Heat the oil in a wok or frying pan over high heat. Stir-fry the spinach, in 3 batches, until just wilted. Return the spinach to the wok with the miso texture and half of the chilli. Stir-fry until combined. Season with freshly ground black pepper.
- Serve sprinkled with the sesame seeds and remaining chilli.