Project Description
Full Recipe in Details
Easy to prepare, pretty to look at and packed with flu fighting beta-carotene, this dish of tasty Asian Vegetables ticks all the boxes. (Beta carotene is converted in the body to vitamin A. It is a very effective antioxidant, like vitamins E and C). Feel free to add some fresh prawns and fish sauce or pork/beef for a meal in one.
Preparation Time: 10 minutes.
Cooking Time: 5 minutes.
INGREDIENTS
1 Bunch Chinese broccoli, washed
1 Bunch Pak Choy, washed
250 g Fresh Mushrooms, whole or halved
30ml oyster sauce
1 garlic clove, crushed
1 1/2 tbs soy or tamari sauce (salt reduced for a healthier option)
1 tsp Hampton hives honey
1 tbs vegetable oil
2 tsp sesame or peanut oil
- 1/4 cup plain flour
- 1/4 cup raw sugar (or use honey/malt syrup for a sugar-free version)
- 1/3 cup organic rolled oats or your favourite nutty Muesli mix
- 60g Gippsland Jersey lightly salted butter, chopped
- Ice-cream or whipped Gippsland Jersey cream, to serve
GUIDE / INSTRUCTIONS
Combine the oyster sauce, garlic, soy sauce and honey in a small bowl, and stir until the honey dissolves. Cut the Asian Veg. stems in half-length ways. Cook the Asian Veg stems and leaves in a large saucepan of boiling water for 1-2 minutes or until bright green and crisp.
Refresh under cold water and drain. Transfer to a serving platter. Fry your Mushrooms until fragrant and tender, and place creatively on top of the Asian Veg (or artistically on the side if preferred).
Heat the vegetable oil and sesame oil in a saucepan over high heat for 30 seconds. Pour over the vegetables . Drizzle over the oyster sauce mixture and top with fresh coriander leaves.
Optionally add some fresh prawns, beef or scallops for a meal in one. Enjoy the applause when served! (Images Thanks to Roti n Rice and Amalocal archives.)
NOTES
Have a super week ahead and enjoy eating well and staying healthy!