Almond Vegetable Stir-fry
Hmm, almonds? am i kidding? no, despite belonging to the nut family and having its share of quirks, almonds have their share of health benefits – they lower blood cholesterol levels and reduce the risk of heart disease. Note that i’ve used toasted almonds and not fried them, so as to keep a check on the calorie count. Plus, the vegetables contribute abundant nutrients to this dish – making it absolutely fine to have as an occasional treat!
Servings4
Prep Time15 minutes
Cook Time5 minutes
Ingredients
- 2tsp Oil
- 1 whole dry kashmiri red chillibroken into pieces
- 2tsp grated gingeradrak
- 2tsp grated garliclehsun
- 1/2cup carrot cubesboiled
- 1/2cup green capsicum cubes
- 1/2cup boiled sweet corn kernelsmakai ke dane
- 1/2cup bean sprouts
- 1/2cup thinly sliced spring onions whites
- 1/2cup mushroom slices
- 1/2cup low fat paneer cubescottage cheese
- 1/2cup pak choi cubes
- 1/4cup finely chopped spring onion greens
- 1cup vegetable stock
- salt and freshly ground pepper to taste
- 2tbsp tsp cornflour dissolved in 2water
- 1/4cup toasted almond slices
- 3cups cooked whole wheat noodles
Instructions
- 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.
- Add the ginger and garlic in the same oil and stir-fry for a minute.
- Add the carrots, green capsicum, sweet corn kernels, bean sprouts, spring onion whites and stir-fry for a couple of minutes.
- Add the mushrooms, paneer, chinese cabbage and spring onion greens and stir-fry for 3 to 4 minutes.
- Add vegetable stock, salt and pepper and bring to a boil.
- Add the cornflour mixture and heat till the mixture thickens.
- Add the almond slices, mix gently and serve immediately on a bed of cooked whole wheat noodles.
Recipe Notes
1 packet raw noodles makes 3 cups cooked noodles
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