To make the best of this recipe, ensure that you have all ingredients prepared before you start to cook so that you can cook continuously. This recipe is low fat.
- 1 tsp. sesame oil
- 1 small onion, cut into wedges
- 1/4 red capsicum, finely sliced
- 1/4 green capsicum, finely sliced
- 2 small or 1 large carrot, finely sliced
- 50g (10) beans, trimmed
- 1/4 broccoli cut into florets
- 1/4 cauli cut into florets
- 1 bunch bok choy, washed and cut in half
- 1 tbsp. Kecap manis to taste (thick sweet Indonesian soy sauce)
- 1 tbsp. fresh lime juice
- 1 tbsp fish sauce
- 1 tsp. brown sugar
- Heat wok or large non - stick frying pan over high heat.
- Add the oil and onions then stir-fry for two minutes or until lightly browned.
- Add the capsicum, carrot, broccoli and cauli, and stir-fry until lightly browned.
- Stir in beans, bok choy and sauce ingredients, mixed together.
- Stir though and cook until the bok choy has just wilted.
- Serve immediately with brown rice or jasmine rice.
Servings: 2 Serving size:361g
|Average Serve||Average 100g|
|Energy||661 kJ||183 kJ|
|158 Cal||44 Cal|
|Protein||6.7 g||1.9 g|
|Fat, total||2.8 g||0.8 g|
|- Saturated||0.4 g||0.1 g|
|Carbohydrate||20.1 g||5.6 g|
|- Sugars||20.1 g||3.2 g|
|Sodium||1140 mg||316 mg|
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