Teriyaki stir fry of celery, cucumber, carrot and chilli
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Dark soy sauce |
| 1 | tablespoon | Muscavado sugar |
| 4 | tablespoons | Sake or sherry |
| 50 | grams | Water chestnuts; (2oz) |
| Couple of shot's of low fat cooking spray | ||
| 1 | Head celery; finely shredded | |
| 1 | Cucumber; chopped into dice | |
| ; sized chunks | ||
| 4 | Carrots; peeled and finely | |
| ; sliced | ||
| 1 | Onion; peeled and finely | |
| ; sliced | ||
| 100 | grams | Rice noodles; (cooked in boiling |
| ; salted water) (4oz) | ||
| ½ | Red chilli chopped | |
| 4 | Carrots; peeled | |
| 1 | Cucumber | |
| 1 | Head celery | |
Directions
JUICE DRINK
In a saucepan heat up the soy sauce, brown sugar and sake together. Bring to the boil and cook until the mixture becomes sticky.
Meanwhile prepare all the ingredients for the stir fry salad and heat up a frying pan or preferably a wok. Spray in the low fat cooking spray and add the vegetables, followed by the noodles and them add the chilli and mix well using a pair of chop sticks. Now add the hot teriyaki sauce, mix for a few seconds and then spoon into a large serving bowl.
For the juice drink: Press all the ingredients through a juicer, stir well and then leave in a fridge to chill before serving.
Converted by MC_Buster.
Per serving: 732 Calories (kcal); 2g Total Fat; (2% calories from fat); 12g Protein; 174g Carbohydrate; 0mg Cholesterol; 297mg Sodium Food Exchanges: 5½ Grain(Starch); 0 Lean Meat; 17 ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.