Spinach and carrot stir-fry

Spinach and carrot stir-fry
Spinach and carrot stir-fry
Dutch inspiration

A vegetable packed stir fry, with crunchy carrots and fresh spinach, topped with tasty Edam Chilli Cheese and tangy red onion. A meal that is quick, fast and filled with flavour.

Side dish for 4 persons
about 15 minutes
  • 200 g (7oz) Edam cheese with chilli peppers
  • 200 g (7oz) small carrots
  • 3 small red onions
  • 3 tbsp sunflower oil
  • 300 g (10oz) fresh spinach
  • pepper & salt
  • Peel the carrots and slice them into thin rounds.
  • Peel the onions and cut into 8 wedges each.
  • Wash and dry the spinach. Pick out any tough stalks.
  • Dice the cheese into 1 cm cubes.
  • Heat the oil in a wok. Stirfry the carrots and onions for 5 minutes. Add the spinach in 3 batches, waiting between batches until the spinach has wilted. Add pepper & salt, then stir in the cheese. Stirfry for a short while until the cheese starts to melt. Spoon the stirfry onto plates and serve immediately.
  • Delicious with grilled boneless chicken breast, fish or prawns.
You can replace the spinach with other fine-leaved vegetables.
* Swap Edam Chili Pepper with Garden Herbs.
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