Vegetable chow mein
An easy, tasty stir fry dish; the black bean sauce provides an oriental flavour twist.
1 tsp canola oil
1 onion, peeled and roughly chopped
1 clove garlic, peeled and finely chopped
4 medium boiling or new potatoes, sliced into 1 cm wide sticks
1¼ cup vegetable stock
2 Tbsp black bean sauce
2 Tbsp orange juice
200g stir fry vegetables, fresh or frozen, e.g. carrot coins, snow peas, sliced celery, sliced green beans
Heat oil in a large non-stick heavy-based frying pan. Add onion and garlic and stir fry until softened.
Add potatoes, stock, black bean sauce and orange juice.
Bring to the boil, lower the heat and simmer for 8-10 minutes with the lid on, or until the potatoes are just tender.
Increase the heat, add the stir fry vegetables and cook for a further 2-3 minutes.
Toss and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.4g|