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Tamari, lime and sesame vegetables

Super Diet cookbook, ACP Books, $12.95
 
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Photography by Julie Crespel
Photography by Julie Crespel

Serving size: Serves 4
Cuisine type: Asian
Special options: Low Carb, Low fat, Vegan, Vegetarian
Course: Lunch, Main
Favourite flavours: Easy recipes, Spicy

Tamari, lime and sesame vegetables
INGREDIENTS

1 tablespoon vegetable oil
1 fresh long red chilli, sliced thinly
2cm piece fresh ginger (10g), grated
1 clove garlic, crushed
1 medium carrot (120g), halved lengthways, sliced thinly
1 medium red capsicum (200g), sliced thinly
100g fresh shiitake mushrooms, sliced thinly
115g baby corn, halved lengthways
400g gai lan, cut into 5cm lengths, leaves separated
¼ cup (60ml) water
100g enoki mushrooms, trimmed
150g snow peas, trimmed, halved
½ cup (125ml) vegetable stock
2 tablespoons tamari
1 tablespoon lime juice
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 medium lime, cut into wedges
METHOD

Heat vegetable oil in wok; stir-fry chilli, ginger, garlic, carrot, capsicum, shiitake mushrooms, corn and gai lan stems with the water, until vegetables are tender.

Add gai lan leaves, enoki mushrooms, snow peas, stock, tamari, juice and sesame oil; stir-fry until hot. Season to taste.

Sprinkle with seeds; serve with lime wedges.
 
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