cabbage, zucchini and capsicum stir-fry

  • 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,
  • 98
  • 3.9
  • 6.96
  • 6.36
  • 5.06
  • 0.8
  • 4.3
  • 601.4
  • 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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