Ingredient
½ cup veggie stock, salt reduced½ brown onion, finely sliced
2 garlic cloves, crushed
½ tbls grated or sliced ginger
200g lean pork, cut into strips
1 cup carrots, julienned
½ cup celery, julienned
½ red capsicum, deseeded and sliced
4 fresh shitaake mushrooms, kept whole
¼ head broccoli cut into florets and stem julienned
½ cup snow peas, string off
1 cups Chinese cabbage, shredded
1 tbls tamari, salt reduced
1 tsp fish sauce
1 tsp sesame oil
½ bunch bok choy, washed and trimmed
1/2 cup of coriander, roughly chopped (stems for cooking and leaves for garnish)
2 spring onions, sliced on the diagonal
3/4 cup dry Quinoa, cooked in water (equates to 1 cups cooked Quinoa)
Method
Heat ½ cup stock in a wok.Over a high heat stir fry the onions, garlic and ginger for about one minute Now, add the pork and continue to cook.
Next, toss in all of the veggies (not the cabbage) at the same time and stir fry with a little water or stock for another minute or so.
Add the sauces and oil now with a little more water, to create some sauce.
Turn off the heat then add the cabbage then the bok choy.
Put the lid on for a minute to let the greens wilt.
Serve garnished with coriander leaves, sprouts and spring onions. Serve with quinoa.
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