Bell pepper, Carrot, Cauliflower & Broccoli Vegetable (Chinese style)
This Chinese-style vegetable dish is a healthier version of the traditional recipe. It is packed with nutrients and fiber from the Bell pepper, Carrot, Cauliflower, Broccoli making it a great addition to any meal. This recipe is vegan, gluten-free, and low in calories, making it an excellent option for those watching their weight. It is also soy-free, which is great for people with soy allergies. Overall, this dish is a great way to add more vegetables to your diet while still enjoying delicious
Nutrition Facts
Per serving
Energy
157 kcal
Protein
6 g
Carbs
28 g
Fat
4 g
Fiber
10 g
Ingredients
Rice Vinegar
1 tbsp (15g)
Green Bell pepper
0.25 cup, sliced (50g)
Carrot
0.5 cup, shredded (100g)
Cauliflower
0.5 cup, chopped florets (100g)
Olive Oil
0.5 tsp (2.5g)
Clove Garlic, Chopped
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Chilli flakes
1 tsp (2g)
Ginger Paste
1 tsp (5g)
Broccoli
0.5 cup, chopped (100g)
Instructions
Cooking Steps
Heat oil in a wok or large skillet over medium-high heat.
Add ginger paste and chopped garlic and sauté for 1-2 minutes until fragrant.
Add chopped broccoli, cauliflower, sliced bell peppers, and shredded carrots, and cook for 3-4 minutes until the vegetables are tender.
In a small bowl, whisk together rice vinegar, red chili flakes, and salt. Pour this mixture over the vegetables and stir well until the vegetables are coated in the sauce.
Cook for another 1-2 minutes until the sauce thickens.
Serve hot.