Almond Vegetable Stir-fry

» Posted by on Dec 8, 2011 in Health, Lunch, Recipes, Side Dish, Vegetarian | 0 comments

Almond Vegetable Stir-fry

Almonds are known to lower blood cholesterol levels and fresh vegetables are naturally rich in antioxidants. Thus this dish is perfect for an occasional treat for everyone including diabetics.

Almond Vegetable Stir-fry

Serves 4
Prep time 15 minutes
Cook time 5 minutes
Total time 20 minutes
Allergy Soy, Wheat
Dietary Diabetic, Vegetarian
Meal type Lunch, Side Dish
Website Tarla Dalal Recipes

Ingredients

  • 2 teaspoons oil
  • 1 whole dry red chilli , broken into pieces
  • 2 teaspoons grated ginger
  • 2 teaspoons grated garlic
  • 1/2 cup carrot cubes , boiled
  • 1/2 cup green capsicum cubes
  • 1/2 cup boiled sweet corn kernels
  • 1/2 cup bean sprouts
  • 1/2 cup thinly sliced spring onions whites
  • 1/2 cup low fat cottage cheese cubes
  • 1/2 cup pak choi cubes
  • 1/4 cup finely chopped spring onion greens
  • 1 cup vegetable stock
  • salt and pepper to taste
  • 2 teaspoons cornflour (dissolve cornflour in 2 Tablespoon of water)
  • 1/4 cup toasted almond slices
  • 3 cups whole wheat noodles

Note

A healthy diabetic recipe, combine the goodness of almonds and fresh vegetables.

Directions

Step 1
Heat the oil in a wok on a high flame, add the red chilli pieces and stir till it turns black. Remove and discard the chilli pieces.
Step 2
Add the ginger and garlic in the same oil and stir-fry for a minute.
Step 3
Add the carrots, green capsicum, sweet corn kernels, bean sprouts, spring onion whites and stir-fry for a couple of minutes.
Step 4
Add the cottage cheese, chinese cabbage and spring onion greens and stir-fry for 3 to 4 minutes.
Step 5
Add vegetable stock, salt and pepper and bring to a boil.
Step 6
Add the cornflour mixture and heat till the mixture thickens.
Step 7
Add the almond slices, mix gently and serve immediately on a bed of cooked whole wheat noodles.