Stir-Fried Vegetables with Pecans
The vegetables look stunning and the orange, ginger dressing is a treat.
Serves 2
Ingredients:
2 carrots, cut into medium sized matchsticks
1/2 swede, cut into medium sized matchsticks
1 cup mangetout or snow peas
1/2 Chinese cabbage cut into large pieces
1-2 tbsp lightly roasted pecans
Seasonings:
Sea salt
1 tbsp Clearspring Organic Extra Virgin Olive Oil
1 tsp Clearspring Toasted Sesame Oil
2 tbsp Clearspring Organic Shoyu or Organic Tamari
1 tbsp grated orange rind
2 tsp juice squeezed from freshly grated ginger root
Method:
1. Bring a medium sized pot of water to the boil, add a pinch of sea salt and the carrots and the peas. Boil uncovered for 2-3 minutes, then rinse under cold water and drain well.
2. Boil the swede for 5-6 minutes, rinse under cold water and drain.
3. Heat a large frying pan or wok, add the olive oil, the Chinese cabbage and a pinch of sea salt. Sauté uncovered for 2-3 minutes.
4. Add the boiled vegetables, sauté for 1-2 minutes and season with the toasted sesame oil, soya sauce, ginger juice, orange rind and pecans. Serve immediately.
