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Stir Fry

Prep time: 10 min | Total time: 60 min |

Conservation: 0 days |

Allergens: Soy

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Procedure

In a wok, heat the oil at medium/high temperature (7/9 in our induction kitchen).

Add the onions and cook until soft (3-4 minutes).

While the onion is cooking, slice the mushrooms.

When the onion is soft add the garlic and water chestnuts and cook for 3-4 minutes.

While waiting, dice the carrots.

Add the mushrooms and carrots. Cook for 5 minutes until the mushrooms shrink and release their water.

While the mushrooms cook, chop the broccoli and slice the bell peppers.

Add broccoli, bell peppers and bamboo shoots. Cook for 2 minutes.

In the meantime, cut the baby corn in thirds and chop the ends o the snap peas off.

Add the baby corn and sugar snap peas.

Let everythin cook for 5 minutes

In the meantime make the sauce: in a bowl mix the vegetable broth, soy sauce, water, maple syrup, sesame oil, red chili flakes and cornstarch.

Add the sauce and increse the heat to high until the sauce starts boiling.

Reduce the heat to simmer (7/9 and then 6/9 in our induction kitchen) and let it cook for around 20 minutes or until you are done preparing the rice. Stir occasionally

Nutritional Information (per portion)

Calories: 221
Carbohydrates: 36 g
Protein: 7 g
Fat: 8 g
Iron: 2.4 mg
Calcium: 87.6 mg

Stir Fry

Ingredients

For the placeholder:

Procedure

Nutritional Information (per portion)