Chinese broccoli and mushroom stir-fry (vegetarian)

Cooking Vegetarian Chinese broccoli and mushroom stir-fry (vegetarian)

The secret to perfect stir-fries lies in remembering the wok cooks quickly at very high temperatures. All thats required is a quick sizzle, a little shake and a gentle stir for this aromatic vegetarian feast.

Lables: Low carb Low fat Low kilojoule Low sugar Lower gi Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Heat the oil in a wok over medium heat.
  2. Add the garlic and ginger and stir-fry for 30 seconds. Add the capsicum and stir-fry for 2-3 minutes. Add the Chinese broccoli and mushrooms and stir-fry for a further 3 minutes, until the broccoli is just wilted. Add the oyster sauce, soy sauce and sambal oelek to the wok, then toss to coat and warm through for about 1 minute. Serve over steamed rice.

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1 tbsp peanut oil
3 garlic cloves, crushed
2 tsp grated ginger
1 red capsicum, thinly sliced
2 bunches Chinese broccoli , ends trimmed, cut into 6cm lengths
150g oyster mushrooms, halved
200g fresh shiitake mushrooms, sliced
1/4 cup vegetarian oyster sauce*
1 tbsp soy sauce
2 tsp sambal oelek*
Steamed white rice, to serve

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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