Asian stir-fry

By admin
07 April 2010

This vegetarian dish is quick and easy. Add stir-fried strips of steak for meat-eaters.

Serves 4

Preparation time:

10-15 min

Cooking time: 5-10 min

50 ml sesame oil

4 spring onions, cut into long strips

1 clove garlic, finely chopped

6 large brown mushrooms,

thinly sliced

1 carrot, thinly sliced

1 small cabbage, trimmed and shredded

2 heads endive, halved and

centres removed

salt and freshly ground black pepper

60 ml (¼ c) fresh coriander

30 ml (2 T) soy sauce

30 ml (2 T) honey

30 ml (2 T) coriander pesto

juice and rind of 1 lemon

250 g egg noodles, cooked

fresh coriander to serve

Heat the oil and fry all the  vegetables except half the endive over very high heat for 1 minute. Season with salt and pepper.

Remove the vegetables, add the fresh coriander and stir. Add the soy sauce, honey, coriander pesto and lemon juice and rind to the pan and stir over medium heat. Pour the sauce into a dish and keep warm.

Fry the remaining endive over low heat and set aside.

Divide the noodles among  4 bowls, spoon the vegetables on top and top with the extra endive leaves.

Spoon over the sauce and serve topped with the extra ­coriander.

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