LCD – All Recipes, Main
1 onion finely chopped
1– 2 tablespoons cold-pressed virgin olive oil
2 tablespoons soy sauce
1 garlic clove minced
1 heaped tablespoon freshly chopped ginger
Juice of 1/2 lime
1 carrot julienned
20 snow peas topped and tailed
1/2 bunch broccoli broken into small florets
4 spring onions julienned
2 raw corn cobs
1/2 cup fresh mung bean sprouts
2 stalks celery finely sliced
1/2 Chinese cabbage finely shredded
1/2 red capsicum finely chopped
1 zucchini finely sliced
2 tablespoons chilli sauce (optional)
2 tablespoons MSG-free fish sauce (optional)
1 bunch spinach finely chopped
1/2 bunch of fresh coriander
(GF, DF, NF, V)
Slice corn kernels from cobs.
Sauté the onion in the oil, then add the soy sauce, garlic, ginger and lime juice.
Add the vegetables, except the spinach, beginning with the carrot.
Then add the chilli sauce and fish sauce. Stir-fry over a low heat.
Add the spinach and chopped coriander last and continue cooking for 5 minutes.
Serve with the Tahini Sauce (page 98).