You are here

Carrot, Fennel And Pepper Stir Fry

admin's picture
  Five spice powder 1 Teaspoon
  Light soy sauce 2 Tablespoon
  Light stock/Water 1⁄4 Pint (150 Milliliter)
  Cornflour 1 Teaspoon
  Wine vinegar 2 Teaspoon
  Groundnut oil 3 Tablespoon
  Spring onions 4 , cut into 1 inch lengths
  Garlic 1 Clove (5 gm)
  Carrots 3 , thinly sliced
  Fennel bulb 1 , thinly sliced
  Green pepper 1 , cored, seeded and sliced thinly

1. Blend the five spice powder, soy sauce, stock or water, cornflour and vinegar together. Set aside.
2. Heat the oil in a wok, add the spring onions, garlic and vegetables and stir-fry for 2 minutes.
3. Add the blended sauce, stirring until thickened, cover and simmer for 2-3 minutes, shaking the wok occasionally. Check the seasoning and transfer to a warmed serving dish.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 670 Calories from Fat 409

% Daily Value*

Total Fat 48 g73.1%

Saturated Fat 8.4 g42.2%

Trans Fat 0 g

Cholesterol 0.25 mg0.08%

Sodium 2645.4 mg110.2%

Total Carbohydrates 55 g18.5%

Dietary Fiber 16.8 g67.4%

Sugars 14.1 g

Protein 12 g24.3%

Vitamin A 641% Vitamin C 287.3%

Calcium 25.8% Iron 21.2%

*Based on a 2000 Calorie diet

Carrot, Fennel And Pepper Stir Fry Recipe