Super Food Ideas - - FRONT PAGE -


2 ta­ble­spoons veg­etable oil

6 gar­lic cloves, crushed

1½ cups jas­mine rice

600g beef stir-fry strips

1 ta­ble­spoon gin­ger paste

1 long red chilli, thinly sliced

2 ta­ble­spoons soy sauce

¹⁄³ cup oys­ter sauce

1 ta­ble­spoon brown sugar

600g frozen spring greens veg­etable mix

²⁄³ cup fresh Thai basil leaves

¼ cup chopped roasted cashews

1 Boil ket­tle. Heat half the oil in a medium saucepan over medium-high heat. Add half the gar­lic. Cook, stir­ring, for 1 minute or un­til fra­grant. Add rice. Stir to coat. Add 3 cups boil­ing wa­ter. Re­duce heat to low. Sim­mer, cov­ered, for 10 to 12 min­utes. Re­move from heat. Stand for 5 min­utes or un­til ten­der and wa­ter is ab­sorbed. 2 Mean­while, com­bine beef, gin­ger, re­main­ing gar­lic and half the chilli in a bowl. Heat a wok over high heat. Add re­main­ing oil. Swirl to coat. Add half the beef mix­ture. Stir-fry for 3 min­utes or un­til browned. Trans­fer to a heat­proof bowl. Cover to keep warm. Re­peat with re­main­ing beef mix­ture.

3 Mean­while, com­bine soy sauce, oys­ter sauce and sugar in a small bowl.

4 Add veg­etable mix and 2 ta­ble­spoons wa­ter to wok. Stir-fry for 5 min­utes or un­til ten­der and hot. Re­turn beef to pan with sauce mix­ture. Stir-fry for 2 min­utes or un­til heated through. 5 Stir in basil. Serve stir-fry with rice and sprin­kle with cashews and re­main­ing chilli.

NU­TRI­TION: (per serve) 2988kj; 20.8g fat; 4.4g sat fat; 44.3g pro­tein; 81.4g carbs; 9.5g fi­bre; 80mg chol; 1752mg sodium.

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