Stir-fried green-vegetable salad with citrus dressing

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

1-2 T sunflower oil
400 g organic green seasonal vegetables
(such as thin asparagus tips, slim green beans,
Tenderstem broccoli, marrows, mangetout
and sugar snap peas), trimmed and whole
sea salt and freshly ground black pepper, to taste
4 handfuls organic salad leaves, for serving
For the dressing, mix together
2 T organic orange juice
1 crushed clove organic garlic
1 x 10 cm piece fresh ginger, peeled and grated
1 t soy sauce
4 T sunflower oil

Cooking Instructions

Heat a wide pan then add a spoonful of oil. When hot, add the vegetables and stirfry for a few minutes, until tender-crisp.
Remove from the heat and pour over ¾ of the dressing. Mix together well then check seasoning.
Place a handful of salad leaves on each plate then spoon over the vegetables. Drizzle with the remaining dressing. Serve warm or at room temperature.
Per serving: 1043.8kJ, 3.5g protein, 22.9g fat, 8.7g carbs

TASTE’s take:
The clean citrusy dressing works well with the lightly cooked vegetables and there’s only a hint of soy, so as not to overpower the fresh flavours.