Winter Vegetable Stir Fry
Description
This quick and healthy recipe is a fabulous way of using all of your favourite winter vegetables. We love it with brown rice noodles but it's also great with simple brown rice. Serves 4. (Image source www.divinehealthyfood.com)
Ingredients
- <ul><li>1 kilogramme of vegetables such as:
- Carrots
- Parsnips
- Celeriac
- Fennel
- Bean sprouts
- Mushrooms
- Purple sprouting broccoli
- Kale
- 1 tablespoon groundnut oil
- 2 onions
- finely sliced
- 1 medium hot red chilli
- 2 garlic cloves
- 3 cm piece fresh ginger
- 3 tablespoons tamari soy sauce
- 1 teaspoon Chinese five spice
- 1 lime Juice of
- Brown rice noodles</li></ul>
Instructions
- 1
- Cook the noodles according to instructions , Finely chop the ginger, garlic and chilli, Slice the onion and prepare all the other vegetables.
- Cabbage/kale, should be shredded, Carrot and parsnip should be sliced thinly, Mushrooms can be sliced or halved
- 2 Add the oil, swirl around then add the garlic, ginger and chilli for five seconds, Add the onion for 30 seconds keeping the heat high,, Add the carrot and parsnip for three minutes, Add the mushrooms and kale for another two minutes, Scoop the vegetables out of the wok, Reduce the heat and add the tamari, five spice, and noodles, Add the vegetables again and toss them with the noodles, Serve in bowls with a squeeze of lime.
- Cook the noodles according to instructions , Finely chop the ginger, garlic and chilli, Slice the onion and prepare all the other vegetables.