- 400g pak choi, quartered
- 100g spring onions, sliced
- 120g chestnut or shiitake mushrooms
- 50g Tenderstem broccoli
- 1 red chilli pepper
- 3-4 tbsp water (or vegetable stock)
- 1 tbsp sesame oil
- 3 tbsp dark soy sauce
- 2 garlic gloves, sliced
- 1 small piece of ginger, grated
Heat sesame oil on the pan and add garlic, ginger, broccoli and soy sauce. Give the ingredients a good stir then add water or vegetable stock, cover the pan with the lid and cook for 2-3 minutes. Remove the lid, add mushrooms and peppers and stir again, then add pak choi, spring onions and cover with lid to cook for a further 2-3 minutes. Once the pak choi starts to wilt, give the vegetables another stir and serve.
Tip: All makes one large portion of vegan stir fry. For omnivores, add 250g of an animal protein or fish and you will have two servings.
Energy: 363kcal, 12g protein, 23g carbs, 16g fat (most of it from the sesame oil).