Stir-Fried Vegetables

Serves 4


Ingredients:

1 carrot
1 red pepper (capsicum)
125g green beans
1 tbsp oil
1 tsp finely chopped garlic
200g straw mushrooms
1½ tsp cornflour
⅓ cup (80ml) chicken stock
1 tsp sesame oil
1 tsp caster sugar
2 tsp soy sauce


Method:

• Slice the carrot finely. Seed the red pepper and cut it into 4cm pieces. Top and tail the beans and cut them in half.


• Heat the oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add the carrot and stir-fry over high heat for 30 seconds. Stir in the garlic; add the remaining vegetables and stir-fry them over high heat for 2 minutes - they should be very crisp and firm.


• Dissolve the cornflour in a little of the stock; mix with the remaining stock, sesame oil, sugar and soy sauce. Add the cornflour mixture to the wok and stir until the sauce boils and thickens. Serve immediately with steamed rice.

Nutrition per serve:
Protein 4g
Fat 5g
Carbohydrate 5g
Dietary Fibre 4g
Cholesterol 0mg
420 kj (100 cal)