Serves: 4
Prep: 10 minutes Cook: 10 minutesAsian inspired stir-fries are one of the world’s fastest and healthiest meals you can easily prepare. They are also very cheap if seasonal veggies are used. Apart from being delicious they provide a tantalising range of colours and textures all in the same dish, making it the perfect dinner idea for every day of the week!
| ingredients |
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¼ cup canola oil |
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2 2½ tbsp garlic-infused oil |
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2 tsp sesame oil |
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1 1⅓ tbsp ginger, finely minced |
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1 red chilli, sliced finely (optional) |
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Bean sprouts |
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2 large zucchinis |
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1 large green capsicum (bell pepper) |
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2 carrots |
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Oyster mushroom |
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⅓ cup soy sauce |
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1 1⅓ tbsp cider vinegar |
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1 bunch herbs like Thai basil and/or coriander leaves |
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1 1⅓ tbsp toasted sesame seeds, to serve |
Prepare all the vegetables. Roughly chop the greens and if leafy keep the stems separate and chop in half for faster cooking. Finely slice the hard vegetables e.g. carrots into long diagonals. Rip the oyster mushrooms into lengths.
Heat the oils in a wok or large pot and quickly fry the ginger (and chillies if using) for about 1 minute.
Add the harder vegetables in the order that they take longest to cook e.g. carrots first. Repeatedly stir and cover for a few minutes. Add the zucchini and repeat then finally add the remainder of vegetables and stir and cover for about a minute.
Add the soy sauce and vinegar and stir and cover until the greens have wilted.
Remove from the heat and stir through the herb leaves and serve immediately on its own or with brown rice or noodles. Garnish with toasted sesame seeds.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 1426 Kj / 341 cal |
| Protein | 7.00g |
| Carbohydrates | 10.30g |
| Sugar | 8.40g |
| Total Fat | 29.00g |
| Saturated Fat | 3.00g |
| Fibre | 9.00g |
