This dish is virtually fat free as it uses no oil, and so nice and easy (especially if you have a wonder grocer who makes up stir-fry mixes for you)! Just put it all together and enjoy with extra dried chilli for that spice factor! Very healthy and great with chicken too!
Ingredients: [‘water’, ‘garlic’, ‘broccoli’, ‘cauliflower’, ‘mushrooms’, ‘carrots’, ‘red capsicums’, ‘red cabbage’, ‘snow peas’, ‘baby corn’, ‘sweet chili sauce’, ‘roasted cashews’]
Quantity of Ingredients: [“4 tablespoons water”,”1 teaspoon garlic, crushed “,”100 g broccoli”,”100 g cauliflower”,”50 g mushrooms”,”2 carrots, sliced “,”2 red capsicums, sliced “,”125 g red cabbage, sliced “,”125 g snow peas”,”50 g sweet baby corn”,”1 tablespoon sweet chili sauce”,”1/2 cup roasted cashews”]
Number of Servings: 4
Steps: [‘Heat water in wok or non-stick frypan and stir-fry crushed garlic and carrot over high heat, 2 to 3 minutes.’, ‘Add all other veges (cut the broccoli and cauliflower into florets)and stir-fry until just tender.’, ‘Stir in sweet chilli sauce.’, ‘Scatter with cashews and serve with steamed rice or cooked noodles.’, ‘Notes for Variation: For a chicken stir-fry, add 2 thinly sliced chicken fillets at the same time as the carrot.’, ‘For more spice, add a teaspoon of chopped dried chilli or 1/4 tsp of chilli powder at the time you add the crushed garlic and carrot – watch out, it is hot!’]