Chinese Style Stir Fry
A vibrant Chinese-style vegetable stir-fry packed with crisp greens, fresh ginger, garlic and a deliciously savoury sauce. Quick, colourful and full of flavour.
PREP TIME
15 minutes
COOK TIME
15 minutes
SERVES
2
INGREDIENTS
100 g (1 head) pak choi, sliced
100 g broccoli florets, divided into small pieces
50 g (approx. 1 bunch) spring onions
80 g (1 medium) red pepper, sliced into thin strips
100 g beansprouts
10 g peeled fresh ginger
2–3 garlic cloves
1 tbsp (15 ml) toasted sesame oil
2 tsp (10 ml) liquid aminos (soy sauce replacement)
1/4 tsp chilli flakes
1 tsp apple cider vinegar
METHOD.
Bring a pan of water to the boil, add a pinch of salt, and add the broccoli florets. Cook for 2–3 minutes. Remove from the heat, strain and set aside.
In a small dish, mix the liquid aminos, chilli flakes and apple cider vinegar. This will be used at the end of the cooking process.
Remove the bottom 1–2 cm of the pak choi and slice thinly halfway up until you reach the dark green leaf. Leave the leaves unsliced to add to the dish at the very end.
Remove the root of the spring onions, discard any limp leaves and thinly slice.
Finely chop the garlic and ginger.
Add the sesame oil to a frying pan over a medium heat. Add the pepper and the white strips of pak choi.
Cook for 2–3 minutes to soften, then add the garlic, ginger, spring onions and broccoli.
Fry over a medium heat for 3–5 minutes.
Turn the heat to high, add the beansprouts and pour over the liquid aminos and chilli mix, quickly combine and serve.
CHEF'S NOTE
This recipe uses Liquid Aminos or Coconut Aminos as an alternative to traditional soy sauce. These can be found in many UK supermarkets and health food shops, often in the Free From section.
For a more substantial meal, add 150g of cooked chicken breast per portion. This will change the nutritional values shown above.
NUTRITIONAL INFORMATION.
Each portion contains: 149 Cal / 8 g Carbs / 6 g Protein / 10 g Fat