Cooking with Microgreens: 5 Easy Stir-Fry Recipes

Pea shoot stir-fries are a staple of Chinese and Southeast Asian cooking — and for good reason. The sweet, tender shoots wilt perfectly in a hot wok, absorbing all those delicious sauce flavours. But pea shoots aren't the only microgreen that works in stir-fries. Here are five quick recipes to try.

The Golden Rule: Add Last

Microgreens are delicate. The number one rule for cooking with them is: add them in the last 30–60 seconds of cooking. You want them barely wilted, not soggy. If you overcook them, they lose their texture, colour, and nutrients.

1. Classic Garlic Pea Shoot Stir-Fry

The simplest and most traditional preparation

• Large handful of pea shoot microgreens
• 2 cloves garlic, thinly sliced
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• Pinch of white pepper

Method: Heat sesame oil in a wok over high heat. Add garlic, stir for 15 seconds. Add pea shoots and toss for 30–45 seconds. Add soy sauce, toss once more, and serve immediately. Total cooking time: under 2 minutes.

2. Teriyaki Chicken with Microgreens

A complete weeknight dinner in 15 minutes

• 2 chicken thighs, sliced thinly
• 3 tablespoons teriyaki sauce
• 1 cup broccoli florets
• 1 carrot, julienned
• Large handful of sunflower microgreens
• Cooked rice to serve

Method: Stir-fry chicken until cooked, add broccoli and carrot, cook 3 minutes. Add teriyaki sauce, toss. Remove from heat and fold in sunflower microgreens. Serve over rice.

3. Ginger Soy Tofu with Pea Shoots

Plant-based protein meets fresh greens

• 200g firm tofu, cubed
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice wine vinegar
• Large handful of pea shoot microgreens
• Spring onions for garnish

Method: Fry tofu until golden and crispy. Add ginger, soy sauce, and vinegar. Toss for 30 seconds. Remove from heat, add pea shoots, and fold gently. Garnish with spring onions.

4. Prawn and Radish Microgreen Stir-Fry

The spicy radish microgreens complement prawns perfectly

• 200g prawns, peeled
• Handful of radish microgreens
• 1 red chilli, sliced
• 2 cloves garlic
• 1 tablespoon fish sauce
• Juice of 1 lime

Method: Stir-fry prawns with garlic and chilli until pink (2–3 minutes). Add fish sauce and lime juice. Remove from heat and toss with radish microgreens. The peppery radish greens add a beautiful spicy kick.

5. Egg Fried Rice with Mixed Microgreens

The best way to use up any leftover microgreens

• 2 cups day-old cooked rice
• 2 eggs, beaten
• Mixed microgreens (any variety)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Spring onions

Method: Fry eggs in sesame oil, scramble, then add rice and stir-fry on high heat for 3–4 minutes. Add soy sauce and spring onions. Remove from heat and fold in a generous handful of mixed microgreens. Serve immediately.

Best Microgreens for Stir-Fries

• Pea shoots: The classic — sweet and tender when barely wilted
• Sunflower: Crunchy and nutty — holds up well to heat
• Radish: Spicy kick that pairs with Asian flavours
• Kale: Slightly bitter, works in stronger-flavoured dishes

Grow your own stir-fry greens — our pea shoot seeds are perfect for the kitchen. Browse our full range.