Asian Vegetable Stir Fry Recipe

Salads

Lacto-ovo vegetarian , Lacto-vegetarian , Ovo-vegetarian , Paleo , Pescetarian

82 Energy (kcal)

3.20 Protein (g)

12.35 Carbs(g)

6.15 Total Sugar (g)

2.93 Total Fat (g)

0.42 Sat Fat (g)

3.55 Fiber (g)

50.26 Sodium (mg)

Ingredients
- 2 teaspoon olive oil
- 1 medium brown onion, cut into thin wedges
- 1 carrot, cut into thin sticks
- 2 celery stalk, cut into thin sticks
- 8 large broccoli florets, cut into small florets
- 1 red capsicum, cut into thin strips
- 8 button mushrooms, sliced
- 6 green shallots, green part only,cut into strips
- Sweet Chili, Ginger & Lemongrass paste
Preparation
- Heat the oil in a large wok over high heat.Add the onion, carrot and celery and half the Sweet Chili, Ginger & Lemongrass paste. Stir-fry for 2 minutes. Add, broccoli, capsicum, mushrooms, shallots. Stir-fry for 2-3 minutes or until the vegetables are tender crisp.
- Add the remaining paste, cook for 1 minute and then Serve.