LCD – All Recipes, Main
1 cup Vegetable Stock (page 97)
1 teaspoon chilli powder (optional)
2 teaspoons MSG-free oyster sauce (or gluten free soy sauce*)
2 garlic cloves minced
8 cups of mixed chopped vegetables such as cauliflower, cabbage, corn kernels, mushrooms, green and red capsicums, snow peas, broccoli, zucchini, onions, potatoes and carrots, etc.
Bowl of brown rice sprinkled
LSA
(GF*, DF, NF)
Can be served with a bowl of brown rice sprinkled with LSA.
Place 3 tablespoons of the stock in a large wok and heat.
Stir-fry the vegetables in this, until colour in vegetables intensifies.
Add the remaining stock, chilli, oyster or soy sauce and garlic, and stir fry to heat through.