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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 2 |
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From the Weekend magazine. Ingredients:
1 onion |
2 cloves garlic |
1 inch fresh ginger, peeled |
175 g carrots |
175 g white cabbage |
4 stalks celery |
4 tablespoons oil |
125 g bean sprouts |
2 teaspoons soy sauce |
2 teaspoons vinegar |
1 teaspoon caster sugar |
salt and pepper |
Directions:
1. Place the onion, ginger and garlic in a blender bowl.
2. Cover and process until smooth.
3. Slice carrots, cabbage and celery separately.
4. Heat oil in a large pan.
5. Add onion mixture.
6. Stir-fry for a minute.
7. Add carrots.
8. Stir fry for a minute.
9. Add remaining veggies.
10. Stir-fry for 3 minutes.
11. Sprinkle with soy sauce, vinegar and sugar.
12. Season with salt and pepper.
13. Stir together for 1 minute.
14. Serve hot.
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