Looking for interesting, healthy ways to increase your vegie intake? Do it Asian-style with this bright and spicy meal.
Ingredients
- 1 1/2 teaspoons cornflour
- 2 tablespoons light soy sauce
- 2 tablespoons Chinese rice wine (shaohsing)* or dry sherry
- 1 teaspoon caster sugar
- 2 teaspoons five-spice powder
- 1 tablespoon vegetable oil
- 2 red capsicums, thinly sliced
- 1 yellow capsicum, thinly sliced
- 2 bunches broccolini, trimmed, halved on the diagonal
- 200g fresh shiitake mushrooms*, thinly sliced
- 1 1/4 cups (275g) white medium-grain rice, steamed, to serve
Method
- Step 1Combine cornfl our and 1/3 cup (80ml) cold water in a bowl. Add soy sauce, Chinese rice wine, sugar and fi ve-spice, and mix well. Meanwhile, heat the oil in a wok over high heat until smoking.
- Step 2Add the vegetables and stir-fry for 2 minutes. Add sauce mixture and stir-fry for 2 minutes or until vegetables have softened but are still crunchy, and sauce has thickened.
- Step 3Divide the stir-fry among serving plates and serve with steamed rice.
- Vegan
- Vegetarian
Nutrition
1658 kj
Energy
5.4g
Fat Total
0.7g
Saturated Fat
9.7g
Fibre
11.7g
Protein
403mg
Sodium
67.7g
Carbs (total)
All nutrition values are per serve
Notes
* Chinese rice wine (shaohsing) is available from Asian food shops, or use dry sherry. Fresh shiitake mushrooms are from selected greengrocers and supermarkets.
- Author: Kate Tait
- Image credit: Steve Brown
- Publication: Taste.com.au
0