LOADED VEG STIR-FRY

TOTAL TIME: 30 min

PREP: 20 min

COOK: 10 min

SERVES: 4

DIFFICULTY: Easy

INGREDIENTS:

• Brown onion 1 medium, halved, thinly sliced

• Carrot(s) 1 medium, cut into matchsticks

• Red capsicum 1 medium, thinly sliced

• Shiitake mushrooms 100 g, fresh, sliced

• Garlic 2 clove(s), crushed

• Fresh red chilli 1 whole, finely chopped, plus extra to serve

• Fresh ginger 1 tbs, grated

• Snow peas 200 g, trimmed

• Chinese cabbage (wombok) 250 g, shredded

• Stock powder ½ tsp

• Kecap manis 1 tbs

• Zucchini 600 g, large, spiralised

• Fresh coriander ¼ cup(s), leaves

• Lime juice 1 tbs

• Oil spray 1 x 3 second spray(s)

INSTRUCTIONS:

1. Lightly spray a large non-stick wok or frying pan with oil and heat over high heat. Stir-fry onion, carrot, capsicum and mushrooms for 5 minutes. Add garlic, chilli, ginger, snow peas and cabbage, stir-fry for a further 1 minute.

2. Dissolve stock powder in 1 tablespoon boiling water in a small jug. Add stock, kecap manis and zucchini to wok, stir-fry for 2 minutes or until vegetables are just tender. Add coriander and lime juice and toss to combine. Serve with extra sliced chilli and lime wedges.

NOTES:

To save on prep time, you can purchase spiralised zucchini noodles from major supermarkets, located in the fresh produce section.