I love this recipe, it has just enough heat and a ton of vegetables to satisfy most appetites, better still it’s 100% syn free.
I cook a lot of Chinese food, it helps that my Fiancée, Suzanne is from Malaysia and requests (read as demands) a lot of Chinese food and that we always have the Holy trinity of Chinese cuisine in the house… Ginger, garlic and a decent light soy sauce. The majority of my Asian themed meals are built around this combination, as you will see.
Serves 2, or 4 if paired with rice.
1 cal spray
4 cm piece of ginger, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
1 large onion, peeled and finely diced
1 head of broccoli, florets cut into bite sized pieces
250 g mange tout, sliced diagonally
1 chilli, deseeded and finely sliced
300 mL vegetable stock, made up as per instructions
3 tbsp osyter sauce
2 tbsp light soy sauce
- Spray a large wok with 1 cal spray over a medium to high heat and add the onions, garlic, ginger and chilli. Quickly fry for 5 minutes and if the vegetable stick due to lack of oil add a splash of the stock. With the heat this will loosen everything up nicely.
- Add the broccoli and mange tout and fry for another 5 minutes, again add a splash of stock if the vegetable start to stick.
- Add the remaining stock, the oyster sauce and soy sauce and bring to the boil.
- Turn down the heat at let simmer for 5 minutes and serve immediately, there is plenty of delicious liquor so have the rice ready to soak it all up