This is a great way to present green vegetables, hot or as a chilled salad.
1 Tbsp canola oil
2-3 cups mixed green vegetables, such as quartered Brussels sprouts, chopped green beans, deseeded and sliced green capsicums, broccoli florets, sliced celery, finely sliced leeks, chopped asparagus
1-2 cups roughly chopped leafy green vegetables, such as spinach, Asian greens, cabbage (optional)
3 Tbsp finely chopped herbs (e.g. coriander, chives, parsley, basil, marjoram, mint, dill)
2 Tbsp lemon juice
freshly ground black pepper
Heat oil in a large pan or wok until very hot.
Add first group of vegetables and stir fry for 3-4 minutes or until tender but still slightly crisp.
Add leafy vegetables, herbs, lemon juice and black pepper. Stir fry for another 1-2 minutes or until vegetables are wilted.
Tip: If not using green leafy vegetables increase other vegetables to a cup per serving.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.6g|