Ingredients
- 1 onion, cut into wedges
- 150g oyster mushrooms
- 150g Swiss Brown mushrooms, sliced
- 100g shitake mushrooms, halved
- 1 bunch baby bok choy, trimmed and cut into 5cm lengths, chopped
- 1/2 teaspoon sesame oil
- 2 tablespoons hoisin sauce
- 1 tablespoon kecap manis (see note)
- 1 tablespoon Massel chicken style liquid stock
- 1 teaspoon toasted sesame seeds
- cooked noodles or steamed rice, to serve
Method
- Step 1Heat the oil in a wok or large frying pan over medium-high heat. Add the onion and stir-fry for 2 minutes or until just tender. Add the mushrooms and bok choy, and cook for a further 2 minutes. Stir in the sesame oil, hoisin, kecap manis and stock, and cook for 1-2 minutes until warmed through. Sprinkle with toasted sesame seeds and serve with noodles or rice.
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
- Vegan
- Vegetarian
Nutrition
638 kj
Energy
3g
Fat Total
5g
Fibre
10g
Protein
590.58mg
Sodium
5g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Kecap manis is an Indonesian sweet soy sauce, available in the supermarket Asian section. If unavailable, use soy sauce with a bit of brown sugar.
- Author: Kate Murdoch
- Image credit: Luke Burgess
- Publication: Taste.com.au
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