Cooking with a little less meat makes meals healthier, packed with veges and delicious!
Ingredients
- 1/4 cup oyster sauce
- 2 tablespoons fish sauce
- 1 1/2 tablespoons brown sugar
- 2 tablespoons Alfa One rice bran oil
- 1 brown onion, halved, cut into thin wedges
- 2 garlic cloves, thinly sliced
- 3cm piece fresh ginger, peeled, finely grated
- 1/2 teaspoon Chinese five-spice powder
- 150g chicken mince
- 2 medium carrots, peeled, halved lengthways, sliced diagonally
- 1 bunch snake beans, cut into 6cm lengths (see note)
- 1/2 (900g) wombok (Chinese cabbage), roughly chopped
- 2 tablespoons sesame seeds, toasted
- Steamed jasmine rice, to serve
Method
- Step 1Combine oyster sauce, fish sauce and sugar in a small jug. Heat a wok over high heat. Add oil. Swirl to coat. Add onion, garlic and ginger. Stir-fry for 2 minutes or until onion has softened.
- Step 2Add five spice and mince. Stir-fry for 5 minutes or until mince is almost cooked through. Add carrot and beans. Stir-fry for 3 minutes or until carrot is just tender.
- Step 3Add oyster sauce mixture. Stir-fry for 1 minute. Add wombok. Stir-fry for 1 to 2 minutes or until wombok is tender. Top with sesame seeds. Serve with rice.
- High fibre
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1241 kj
Energy
15g
Fat Total
4g
Saturated Fat
11g
Fibre
19g
Protein
34mg
Cholesterol
1964.58mg
Sodium
14g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
You could use 100g green beans, halved, instead of snake beans.
- Author: Michelle Noerianto
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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