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LOADED VEG STIR-FRY

TOTAL TIME: 30 min


PREP: 20 min


COOK: 10 min


SERVES: 4


DIFFICULTY: Easy


INGREDIENTS:

  • Brown onion 1 medium, halved, thinly sliced

  • Carrot(s) 1 medium, cut into matchsticks

  • Red capsicum 1 medium, thinly sliced

  • Shiitake mushrooms 100 g, fresh, sliced

  • Garlic 2 clove(s), crushed

  • Fresh red chilli 1 whole, finely chopped, plus extra to serve

  • Fresh ginger 1 tbs, grated

  • Snow peas 200 g, trimmed

  • Chinese cabbage (wombok) 250 g, shredded

  • Stock powder ½ tsp

  • Kecap manis 1 tbs

  • Zucchini 600 g, large, spiralised

  • Fresh coriander ¼ cup(s), leaves

  • Lime juice 1 tbs

  • Oil spray 1 x 3 second spray(s)

INSTRUCTIONS:

  1. Lightly spray a large non-stick wok or frying pan with oil and heat over high heat. Stir-fry onion, carrot, capsicum and mushrooms for 5 minutes. Add garlic, chilli, ginger, snow peas and cabbage, stir-fry for a further 1 minute.

  2. Dissolve stock powder in 1 tablespoon boiling water in a small jug. Add stock, kecap manis and zucchini to wok, stir-fry for 2 minutes or until vegetables are just tender. Add coriander and lime juice and toss to combine. Serve with extra sliced chilli and lime wedges.

NOTES:

To save on prep time, you can purchase spiralised zucchini noodles from major supermarkets, located in the fresh produce section.



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