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
1-2 cups roughly chopped leafy green vegetables
3 Tbsp finely chopped herbs (e.g. coriander, chives, parsley, basil, marjoram, mint, dill)
2 Tbsp lemon juice
freshly ground black pepper
Suggested mixed green vegetables
quartered Brussels sprouts, chopped green beans, deseeded and sliced green capsicums, broccoli florets, sliced celery, finely sliced leeks, chopped asparagus
Suggested leafy green vegetables
silverbeet, spinach, Asian greens, cabbage
Heat oil in a large frying 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 leafy green vegetables increase other vegetables to a cup per serving.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.3g|