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December 2009
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| Recipes for Knee Pain: Stir-fry Vegetables |
| Sunita Pant Bansal |
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Method
- Wash and chop all the vegetables as required.
- Heat the oil in a wok or large frying pan over a high heat.
- Add the chopped vegetables and stir-fry for 2–3 minutes.
- Stir in the ginger and garlic.
- Add the water to the pan and stir for 2–3 minutes, then add the soy sauce and vinegar. Mix well.
- Serve immediately with boiled rice or noodles.
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Serves 2
Ingredients
- 1 small head broccoli, broken into florets
- 1 small yellow bell-pepper, sliced
- 2 carrots, sliced
- 12 french beans, cut in half
- 1 tbsp olive oil
- 5 tablespoons water
- 1 clove garlic, crushed
- 1 tsp ginger, grated
- 3 tbsp soy sauce
- 1 tbsp brown vinegar
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