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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This simple stir-fry comes with all the sweet, sour, peppery and umami notes that form the basis of classic Chinese cooking. It's a perfect speedy vegan dish for two!
1 Heat a wok over a high heat until it starts to smoke, then add the oil. Add the ginger and spring onions and stir-fry for a few seconds to release the flavours. Add the tomatoes, capsicum and cabbage and toss for 3 min, until the cabbage starts to wilt and the capsicum is tender.
2 Add the rice wine or sherry and the stock. Stir in the soy sauce and vinegar, then stir in the blended cornflour. Simmer for a min or so to thicken the sauce, then serve.
Serve with rice and tofu for a full meal
Calories 163 cal
Kilojoules 682 kJ
Total fat 8.3 g
Saturated fat 0.9 g
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