Servings | Prep Time |
4servings | 15minutes |
Cook Time |
15minutes |
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Variations: A vegetarian version could be made with chunks of firm tofu. Lightly fry it in half the oil, then continue from step 3 as in the recipe. Pile the tofu on top of the vegetables and drizzle with soy sauce to serve. If bokchoy is not available, you can use roughly shredded napa cabbage.
Each serving: 41.5 g protein, 12 g fat of which 2 g saturates, 9.5 g carbohydrate, 6 g fibre, 326 Calories