- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
The secret to perfect stir-fries lies in remembering the wok cooks quickly at very high temperatures. All that’s required is a quick sizzle, a little shake and a gentle stir for this aromatic vegetarian feast.
Ingredients
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1 tablespoon peanut oil
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3 garlic cloves, crushed
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2 teaspoons grated ginger
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1 red capsicum, thinly sliced
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2 bunches Chinese broccoli (gai lan), ends trimmed, cut into 6cm lengths
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150g oyster mushrooms, halved
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200g fresh shiitake mushrooms, sliced
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1/4 cup (60ml) vegetarian oyster sauce*
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1 tablespoon soy sauce
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2 teaspoons sambal oelek* (Indonesian chilli paste)
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Steamed white rice, to serve
Method
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Step 1Heat the oil in a wok over medium heat.
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Step 2Add the garlic and ginger and stir-fry for 30 seconds. Add the capsicum and stir-fry for 2-3 minutes. Add the Chinese broccoli and mushrooms and stir-fry for a further 3 minutes, until the broccoli is just wilted. Add the oyster sauce, soy sauce and sambal oelek to the wok, then toss to coat and warm through for about 1 minute. Serve over steamed rice.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
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554 kj
Energy
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6g
Fat Total
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1g
Saturated Fat
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8g
Protein
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1237.96mg
Sodium
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7g
Carbs (sugar)
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9g
Carbs (total)
All nutrition values are per serve
Notes
* Available from selected supermarkets and Asian food stores.
- Author: Nancy Duran
- Image credit: Ian Wallace
- Publication: Taste.com.au
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