STEP 1.Fill a pot with 2 ltr of water and bring it to a boil. Add 1 ½ tbsp salt, 1 ½ tbsp olive oil.
STEP 2.Add chopped carrot, cauliflower florets and broccoli florets. Cover and blanch for 1 minute.
STEP 3.Then add the whole snow peas and baby bok choy stems. Stir and wait for 20 seconds. Using a sieve , take all the vegetables out of the boiling water and set them aside in a large bowl.
STEP 4.Heat a wok and add 2 to 3 tbsp oil. Swirl to cover the surface of the hot wok with oil. Add 10 cloves minced garlic, 1 tbsp minced ginger and the cubed red pepper and stir for 1 to 2 minutes.
STEP 5.Toss in the torn cabbage leaves and stir for another 20 seconds on medium heat.
STEP 6.At this stage add the blanched vegetables to the wok and toss all the vegetables together. Check for salt and adjust .
STEP 7.Lastly add the leaf part of the bok choy and stir fry for 10 seconds. Add pepper to taste and turn off the heat.
STEP 8.Pour in cornstarch water (1 tbsp cornstarch +⅓ cup water) and mix together well.
Special Comments
STEP 1.Any combination of vegetables can be used for this recipe.
Nutrition value
60
calories per serving
5 g Fat< 1 g Protein2 g Carbs1 g FiberOther
Current Totals
Fat
5g
Protein
< 1g
Carbs
2g
Fiber
1g
MacroNutrients
Carbs
2g
Protein
< 1g
Fiber
1g
Fats
Fat
5g
Vitamins & Minerals
Calcium
22mg
Iron
< 1mg
Vitamin A
4mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
1mcg
Vitamin B12
0mcg
Vitamin C
< 1mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
14mg
Manganese
2mg
Phosphorus
4mg
Selenium
< 1mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment