Quick Bread and Vegetable Stir Fry Recipe

Summary

Preparation Time15 MinCooking Time10 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings2
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Bread slice3 , lightly toasted until hard but not colored, crusts removed
 Natural yogurt/You can use greek yogurt1 Tablespoon, slightly sour if possible
 Vegetable oil2 Tablespoon
 Brown mustard seeds1⁄4 Teaspoon
 Onion1 Medium, finely sliced
 Potato1 Small, peeled and chopped into 1 cm cubes
 Green chili1 , deseeded and chopped or slit
 Carrot1 Large, peeled and grated into long shreds
 Cabbage1⁄4 Small, cored and finely shredded (Red Or White)
 Ginger paste1 Teaspoon
 Lemon juice2 Teaspoon
 Coriander leaves and stalks2 Tablespoon, chopped

Nutrition Facts

Serving size

Calories 363 Calories from Fat 149

% Daily Value*

Total Fat 17 g26%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 0.98 mg

Sodium 279.1 mg11.6%

Total Carbohydrates 48 g16.1%

Dietary Fiber 6.6 g26.3%

Sugars 8.8 g

Protein 7 g14.5%

Vitamin A 142.5% Vitamin C 88.8%

Calcium 10.6% Iron 13.6%

*Based on a 2000 Calorie diet

Directions

1. Cut each slice of bread into 9 squares. Brush the yogurt on both sides of the toast and leave on a plate in a single layer to dry off a little.
2. Heat the oil in a large non-stick frying pan and fry the mustard seeds until they start to pop. Add the onion and potato, then fry over a moderate heat until golden, around 12 mins. Add the green chilli, followed by the carrot, cabbage, ginger paste and salt, then stir-fry for 5-6 mins or until they have wilted.
3. Stir in the lemon juice and bread and cook for another 2 mins. Taste and adjust the seasoning, sprinkle over the coriander and serve.
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