Prep time:
15 minutes
Cooking time:
10 minutes
Serves4 Energy (kCal)98
Protein3.9g Carbohydrates6.96g
Total Sugars6.36g Fat5.06g
Sat Fat0.8g Fibre4.3g
Phase: Intensive,Active 2,Active 1,Maintenance,
Dietary Requirements: Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Lacto-ovo vegetarian,Paleo,


  • 1 tablespoon peanut oil
  • 1 medium red onion, sliced
  • 2 medium zucchini, sliced
  • 1 large red capsicum, sliced
  • 1⁄4 medium Chinese cabbage, chopped
  • 1⁄2 teaspoon dried crushed chilies
  • 1 teaspoon fish sauce
  • 1 tablespoon low salt soy sauce
  • 1⁄2 cup vegetable stock
  • 2 tablespoon balsamic vinegar
  • 1⁄2 teaspoon artificial sweetener
  • 1 cup bean sprouts
  • 1⁄3 cup chopped fresh coriander


  • Heat oil in pan, add onion, zucchini, capsicum and cabbage. Cook stirring until onion is soft.
  • Add chilies, sauces, stock, vinegar and sugar. Cook, stirring, until mixture boils, remove from heat.
  • Stir in sprouts and coriander. Mix well. Best made just before serving.

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