Serve these stir-fried vegetables as an accompaniment to a meat dish, or turn them into a complete vegetarian meal by following the instructions in the notes.
Ingredients
- 2 teaspoons vegetable oil
- 2cm-piece fresh ginger, peeled, finely grated
- 1 garlic clove, crushed
- 2 carrots, peeled, cut into batons
- 100g sugar snap peas, ends trimmed
- 2 green shallots, ends trimmed, thinly sliced lengthways
- 1 bunch choy sum, ends trimmed, finely shredded
- 1/2 baby wombok (Chinese cabbage), finely shredded
- 1 tablespoon light soy sauce
- 125ml (1/2 cup) Massel vegetable liquid stock
Method
- Step 1Heat the oil in a large wok over high heat until just smoking. Add the ginger and garlic, and stir-fry for 1 minute or until aromatic. Add the carrot and sugar snap peas, and stir-fry for 2 minutes or until sugar snap peas are bright green and tender crisp. Add the green shallot, choy sum, wombok, soy sauce and stock, and stir-fry for 1 minute or until choy sum and wombok just wilt. Remove from heat.
- Step 2Divide vegetable mixture among serving plates. Serve immediately.
- Vegetarian
Nutrition
300 kj
Energy
3g
Fat Total
5g
Fibre
4g
Protein
8.5g
Carbs (total)
Notes
Baby wombok (Chinese cabbage) has a sweet, delicate flavour.
You can make these wok-fried vegetables into a vegetarian meal. Add 1 x 320g pkt nigari hard tofu (TLY Joyce brand), drained, cut into 2cm pieces, to the hot oil at the beginning of step 1. Stir-fry for 2-3 minutes or until golden. Transfer to a plate lined with paper towel and set aside to drain. Return to the pan with the stir-fried vegetables at the end of step 1 and toss until well combined. Serve sprinkled with toasted flaked almonds.
- Author: Jane Charlton
- Image credit: Sue Ferris
- Publication: Australian Good Taste