#loveyourleftovers. Get the most out of your ingredients with this simple oriental stir-fry! Perfect for a nourishing lunch, this stir-fry combines the goodness of crunchy veggies with sesame notes and wholesome soba noodles.
½ tsp oil
½ punnet mushrooms, thinly sliced
½ broccoli, cut into small florets
¼ leek or red onion
½ baby bok choy, cut in half vertically
½ carrot, peeled or chopped into thin matchsticks
1 Tbsp soy sauce
2 tsp rice vinegar
¼ teaspoon honey
½ tsp minced ginger
½ clove garlic, minced
½ teaspoon sesame oil
2 tsp sesame seeds
1–2 radishes, thinly sliced
For a full lunch add –
½ cup cooked soba noodles or brown rice
120g cooked tofu, ½ cup edamame beans or 80g lean cooked chicken breast
1. Heat oil in a large fry-pan or wok on high heat. Add mushrooms, broccoli and leek/onion and stir-fry for 1–2 minutes, until beginning to soften. Move veggies slightly to one side of pan.
2. Add bok choy to clear side pan, placing cut-side-down, to brown for 1–2 minutes. Add carrot and stir-fry sauce and stir-fry all veggies together for a further 2 minutes, until veggies and tender with a bite.
To serve, top rice or noodles with stir-fry and your choice of lean protein. Sprinkle over radishes and any fresh Asian herbs, if desired.
Nutritional Info (per serve)
Energy (kJ): 1414
Energy (Cal): 338
Carbohydrate (g): 25.7
Protein (g): 26.0
Fat (g): 12.9
Saturated Fat (g): 1.7
Sugars (g): 10.5
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