Oriental Stir-fry ( Healthy Soups and Salads Recipe)


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Beans and veggies lightly sautéed to seal in necessary nutrients and flavours of all the ingredients. Celery and soya sauce though used in small quantities are a must to bring the oriental feel to this dish.

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Makes 4 servings
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Ingredients

1 cup bean sprouts
2 cups shredded pak choi or cabbage
1/2 cup parboiled and thinly slices baby corn
1 cup parboiled broccoli or cauliflower florets
1 tsp oil
2 whole dry kashmiri red chillies , broken into pieces
1/2 tsp finely chopped garlic (lehsun)
2 spring onions , finely chopped
1 tbsp finely chopped celery
salt to taste
1 tsp soy sauce

Method
  1. Heat the oil in a borad non-stick pan, add the red chillies and garlic and saute for 15 seconds.
  2. Add the onions, bean sprouts and celery and sauté for another 2 minutes.
  3. Add the cabbage, baby corn and broccoli and sauté for 2 to 3 more minutes.
  4. Add the salt and soya sauce and toss well.
  5. Serve hot.
Nutrient values per serving
EnergyProteinCarbohydrateFat
115 calories. 7.0 gm. 19.2 gm. 1.6 gm.
RECIPE SOURCE : Healthy Soups and SaladsBuy this cookbook
1 review received for Oriental Stir-fry ( Healthy Soups and Salads Recipe)
1 FAVOURABLE REVIEW

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 Reviewed By
Healthy EatingJuly 20, 2012

This is a dream recipe for those who enjoy stir fry food combined with healthy eating. Love the crunch of baby corn and broccoli as you devour this and the unmistakable lovely smell and flavor of soya sauce.

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Reviewed July 20, 2012by Healthy Eating

This is a dream recipe for those who enjoy stir fry food combined with healthy eating. Love the crunch of baby corn and broccoli as you devour this and the unmistakable lovely smell and flavor of soya sauce.

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