Sunflower sprouts stir-fry

2020 for me is the beginning of a healthy new lifestyle. I’ve prolonged it long enough and now is definitely time for the healthy stuff. Healthy, but not necessarily boring!!

Healthy and exciting like this dish made of micro greens.

What actually are micro greens?

Micro greens are tiny shoots of vegetables picked just after the first leaves have developed.
This here, are sunflower sprouts. It took me 5-7 days to get to this stage, which is the stage to be plucked and eaten. These have become the trendiest vegetables and for good reason.

“Despite their small size, they pack a nutritional punch, often containing higher nutrient levels than more mature vegetable greens. This makes them a good addition to any diet.” – as quoted by

The vegetable I chose for this is my home grown sunflower sprouts.

To learn how to grow these, please visit my instagram post (for now).

Once you have the microgreens whether home grown or purchased, all you will need is a few ingredients and a few minutes in the kitchen.


  • 150 gms, sunflower sprouts
  • 3 cloves garlic, minced
  • 2 red chillies, pounded (if using)
  • 3-4 large white prawns, wash and cleaned
  • 1 tbsp, Thai oyster sauce
  • 1-2 tbsp, Thai soy sauce
  • 1 tbsp cooking oil


  1. In a non-stick pan or a wok, heat the oil (You can skip oil when cooking in a non-sick pan).
  2. Saute the minced garlic and pounded chillies
  3. Add in the prawns. Cook until they turn orangish-pink.
  4. Add in the sprouts, quickly followed by the 2 seasoning sauces (Thai soy sauce & Oyester sauce).
  5. Stir to mix. Cover with lid for a few minutes on med-low heat. At this point, you will have a little liquid (from the sprouts) at the bottom of the pan.
  6. Give one last stir and serve hot.
  7. To plate, using a noodle spoon, dish out the sprouts and place them at the bottom of the dish. Place the prawns in a circle on top.
  8. Serve hot wih jasmine rice.



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