Recipe No 420 stir-fry Original 2012 Adapted 2014

Healthy Thai-style vegetable stir-fry

If you’re attempting to lose weight, it can be hard to find satisfying meals which don’t tip the energy scales. This is one we love, with plenty of flavour but low in calories.

Adapted from Mimi Spencer, The Fast Diet Recipe Book

Time

Prep:

Total:

Difficulty
very easy
Yield
1 serves • 450 g
Special equipment
wok
Metric Imperial

Processes

  1. 01
    Heat in a wok over high heat.

  • Cabbage, red, sliced thinly (⅛ small)
    100 g
  • Onion, red, sliced thinly (½ small)
    60 g
  • Carrot, peeled and julienned (½ regular)
    60 g
  • Broccoli, florets (¼ medium)
    60 g
  • Cauliflower, florets (¼ small)
    50 g
  • Snow peas (6 pods)
    40 g
  1. 02
    Add to wok in the order shown here and stir-fry for .

  • Garlic, finely sliced (1 cloves)
    3 g
  • Chilli, red, finely sliced (½ small)
    6 g
  • Ginger, peeled and grated (1 tsp)
    2 g
  1. 03
    Add to wok and stir-fry for .

  • Soy sauce (1 tbsp)
    16 g
  • Fish sauce (1 tsp)
    6 g
  • Lime, juice (½ tsp)
    3 g
  • Beansprouts (¼ cup)
    30 g
  1. 04
    Add to wok and stir-fry for .
  2. 05
    Remove from heat.

  • Coriander, fresh, stems (2 tsp)
    4 g
  1. 06
    Add to wok and stir to combine.
  2. 07
    Divide evenly into serving dishes.

  • Coriander, fresh, leaves (¼ cup)
    4 g
  1. 08
    Garnish.

Notes

Get the wok nice and hot by putting it over high heat for before using.

Serve and eat quickly after cooking; a stir-fry waits for no-one.

Beansprouts can be substituted with bamboo shoots which have a very similar calorie value.

Making ahead

Prepare the vegetables and store in an air-tight container until ready to use.

Categorisation

Category
stir-fry
Meal
dinner lunch
Cuisine
international
Diet
low calorie low cholesterol low fat low protein vegetarian
Tags
healthy stir-fry thai-style