Here we have the ultimate spring stir fry with a healthier bulgur wheat twist! This beautiful grain acts as a noodle and rice substitute, and holds its own to bring this tasty dish together. Packed with wonderful spring veggies and all the usual flavour suspects that go with a good stir fry! Remember that this is a stir fry so you can add or take away any veg you want.

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Ingredients (serves 2)

  • 100g bulgur wheat
  • 1 small clove of garlic (fine grated)
  • 1 small thumb size piece of ginger (fine grated)
  • 1 small onion (fine sliced)
  • 1 small bell pepper (fine sliced)
  • 100G mushrooms (sliced)
  • 6 purple sprouting broccoli
  • 6-8 baby asparagus
  • A small handful of bean sprouts
  • ½ red chilli (finely sliced)
  • 1 tbsp honey
  • 2 tbsp soy sauce
  • 2 spring onions (sliced)
  • 2 tsp sesame oil
  • Salt and pepper to taste


  1. Cook the bulgur wheat following package instructions, strain any excess liquid and fluff up with a fork, leaving aside for later.
  2. Cut the hard ends off of both the asparagus and purple sprouting broccoli ready to add in with the other veg.
  3. Heat the wok or pan with about 2 tablespoons of oil until it’s smoking hot.
  4. Add in the broccoli and onion and keep moving for 1 minute and then add in the mushrooms, baby asparagus, bean sprouts, garlic, ginger and peppers, cooking for a further minute.
  5. Add in the chilli, soy sauce honey and bulgur wheat, cooking for a further minute or so until everything is coated and cooked through and season to taste.
  6. Serve with a drizzle of sesame oil and freshly cut spring onion.
  7. Tuck in!



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