Chinese Vegetable Stir Fry
Turn this side dish into a main meal by simply adding a protein. In the photo, we added 150g chicken breast (raw weight) per portion.
Makes 2 portions - each portion contains:
149 Calories / 8g Carbs / 6g Protein / 10g Fat
10ml Soy Sauce or Liquid Aminos
1/4 tsp Chilli Flakes
1 tsp Apple Cider Vinegar
100g Broccoli Florets, cut into small pieces
1 tbsp (15ml) Toasted Sesame Oil
80g (1 medium) Red Pepper, sliced into thin strips
100g (1 head) Pak Choi - remove the bottom 1-2 cm of the pak choi and slice thinly until you reach the dark leaf (see photo). Leave these unsliced to add to the dish at the very end.
2-3 Garlic Cloves, finely chopped
10g Peeled Fresh Ginger, finely chopped
50g (approx. 1 bunch) Spring Onions, thinly sliced
If making this into a main meal, we would add 150g (raw weight) Diced Chicken Breast per portion.
In a small dish, mix the soy sauce / liquid aminos, chilli flakes and apple cider vinegar - this will be used at the end of the cooking process.
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 the water and set aside.
Add the sesame oil to a frying pan over a medium heat. Add the pepper and 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 & green pak choi leaves and pour over the liquid amino & chilli mix, quickly combine and serve.
Nutrition per serving
Calories 149, Carbs (net) 8 grams, Protein 6 grams, Fat 10 grams