Stir-Fried Vegetables with Cracked Black Pepper
Preparation Time: 10 minutes | Cooking Time: 10 minutes
400g bok choy
2 tablespoons oil
2 cloves garlic, crushed
3 medium carrots (360g), sliced
250g beans, halved
1 cup bean sprouts (100g), firmly packed
1/4 cup water
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon cracked black peppercorns |
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Tear bok choy into large pieces. Heat oil in wok, stir-fry garlic, carrot and beans until vegetables are almost tender.
Stir in bok choy, sprouts, water, sauces, sugar and peppercorns, bring to a boil, simmer, uncovered, until vegetables are as tender as desired.
Serves 4.
Store
Best made close to serving.
Per serving: 10.2g fat, 150 calories.
Easy Thai Cooking, The Australian Women's Weekly Cookbooks |
