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asian vegetable stir fry Lunch,

  • Prep time : 15 minutes
  • Cooking time : 10 minutes
  • Serving : 4 person
  • Phase
  • Intensive,Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Lacto-ovo vegetarian,Paleo,
  • 100
  • 3.05
  • 10
  • 8.37
  • 3.7
  • 0.44
  • 3.2
  • 350
  • 2 teaspoon olive oil
  • 1 medium brown onion, cut into thin wedges
  • 1 carrot, cut into thin sticks
  • 2 celery stalk, cut into thin sticks
  • 8 large broccoli florets, cut into small florets
  • 1 red capsicum, cut into thin strips
  • 8 button mushrooms, sliced
  • 6 green shallots, green part only,cut into strips
  • Sweet Chili, Ginger & Lemongrass paste
  • Heat the oil in a large wok over high heat.Add the onion, carrot and celery and half the Sweet Chili, Ginger & Lemongrass paste. Stir-fry for 2 minutes. Add, broccoli, capsicum, mushrooms, shallots. Stir-fry for 2-3 minutes or until the vegetables are tender crisp.
  • Add the remaining paste, cook for 1 minute and then Serve.

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