Carrot, Fennel And Pepper Stir Fry Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
Main Ingredient

Ingredients

 Five spice powder1 Teaspoon
 Light soy sauce2 Tablespoon
 Light stock/Water1⁄4 Pint (150 Milliliter)
 Cornflour1 Teaspoon
 Wine vinegar2 Teaspoon
 Groundnut oil3 Tablespoon
 Spring onions4 , cut into 1 inch lengths
 Garlic1 Clove (5 gm)
 Carrots3 , thinly sliced
 Fennel bulb1 , thinly sliced
 Green pepper1 , cored, seeded and sliced thinly

Nutrition Facts

Serving size: Complete recipe

Calories 670 Calories from Fat 409

% Daily Value*

Total Fat 48 g73.1%

Saturated Fat 8.4 g42.2%

Trans Fat 0 g

Cholesterol 0.25 mg0.08%

Sodium 2645.4 mg110.2%

Total Carbohydrates 55 g18.5%

Dietary Fiber 16.8 g67.4%

Sugars 14.1 g

Protein 12 g24.3%

Vitamin A 641% Vitamin C 287.3%

Calcium 25.8% Iron 21.2%

*Based on a 2000 Calorie diet

Directions

1. Blend the five spice powder, soy sauce, stock or water, cornflour and vinegar together. Set aside.
2. Heat the oil in a wok, add the spring onions, garlic and vegetables and stir-fry for 2 minutes.
3. Add the blended sauce, stirring until thickened, cover and simmer for 2-3 minutes, shaking the wok occasionally. Check the seasoning and transfer to a warmed serving dish.
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