Jul 012010
 

Makes 4 serves

Ingredients

2 tablespoon extra-virgin olive oil
4 spring onions, thinly sliced
2 cloves of garlic, crushed
1 teaspoon minced ginger
4 cups mixed seasonal vegetables, chopped or sliced into small pieces (e.g. bok choy, carrot, broccoli, cauliflower)
½ Chinese cabbage (wombok), chopped
1 cup bean sprouts
4 tablespoons (80ml) soy sauce
4 tablespoons (80ml) oyster sauce
To serve – 4 large lettuce cups (iceberg or cos)

Optional: 500g pork or chicken mince – serve as a stir fry or chow mien with rice noodles or egg noodles; – or serve in a bowl with rice

Method

Prepare all the vegetables as described and set aside in large bowls. Separate the harder vegetables from the leafy vegetables as these will need longer cooking time.

Heat one tablespoon of oil in a large wok over medium high heat. If using meat, cook the meat through and remove from pan.

Heat the remaining oil. Add the onions, garlic and ginger and heat until fragrant. Add 4 cups of mixed vegetables and stir fry 2-3 minutes. Add a little water if the vegetables are sticking to the pan.

Add the sauces and stir through.

Add the leafy vegetables (cabbage, Asian greens and sprouts). Cook until bright green and slightly wilted.

Serve in lettuce cups: add two tablespoons of mixture to a lettuce cup. Roll and eat immediately.

Alternative serving suggestion: soften the rice paper rolls with hot water, lay flat on a plate. Add the mixture to the centre of the wrap and roll like a spring roll. Eat immediately.

Author

Michelle Hegarty
Eltham

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