Thursday, December 15, 2011

Spicy, Crunchy Green Stirfry

I used to love the food from Chinese restaurants (there are so many good ones in melb!) but since the msg, salt, sugar and fat just makes me feel awful it's been a while since I had any. The thing I've never been able to perfect is the sauce but since experimenting with arrowroot as a thickener when I was making grilled cheeze I thought I'd give it a go. I have to perfect the quantities of thickener and water but this was definitely an improvement from my usual stirfrys.

Spicy, Crunchy Green Stirfry
Before coriander
Covered in coriander
Makes 1 huge (400 cals) or 2 small serves (200 cals)
3 Bunches Mustard Greens
1 cup frozen spinach
1/2 cup frozen edamame
1 small can water chestnuts (200g)
1 tbsp soy 
1 tbsp Chinese vinegar 
1 tbsp lime juice
1 tsp arrowroot
2 cups stock
1 green chilli
1 thumb sized piece of ginger
  • chop veggies
  • make a slurry with sauce ingredients
  • add to pan/wok with chili ginger and frozen spinach and edamame
  • add extra water and when reduced to sauce consistency 
  • add mustard greens and cook for 2 mins
  • enjoy!
Hope you've all had a lovely day. I spent mine with a great friend at the gallery, having a picnic in the botanical gardens and shopping. 

Try to enjoy the small things in life. 
All the best xxx
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1 comment:

  1. I haven't eaten at a Chinese restaurant for years, for the same reason as you. This recipe looks fantastic!


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