Calorie count: 229
Here’s another opportunity to go wild with greens and consume as many vegetables as you
can usefully fit into one sitting. You could eat, say, beansprouts as a panda does bamboo
and never really put on any weight (they’re around 30 calories per 100g, which is peanuts).
The trio of fish sauce, soy and lime juice, plus ginger and chilli, is a total Thai classic and
works brilliantly here to deliver super-charged zing.
60g red cabbage, thinly sliced or mandolined
1 small red onion, thinly sliced
1 carrot, peeled and julienned
60g cauliflower florets
60g broccoli florets
30g mange touts
1 garlic clove, peeled and crushed
½ red chilli, finely sliced
1 tsp root ginger, peeled and grated
½ tsp coriander seeds
1 Tbs soy sauce
1 tsp Thai fish sauce
squeeze of lime
unsalted peanuts, chopped, to serve (optional)
- Heat oil in a wok on high.
- Add veggies (beansprouts and mange touts last) and stir-fry for 3 minutes, then add garlic, chilli, ginger and coriander seed and cook for a further few minutes.
- Add soy sauce, fish sauce and lime for the final minute of cooking and serve, with more fresh beansprouts and chopped peanuts if your calorie count allows (add 73 cals for 10 nuts).