Simple and delicious, this veggie stir-fry will add a rainbow of colours and nutrients to your day!

Preparation 20 minutes
Cooking time 10 minutes
Serves 4

What you’ll need

  • 1 medium brown onion, halved and thinly sliced
  • 1 medium carrot, cut into matchsticks
  • 1 medium red capsicum, thinly sliced
  • 100g fresh Shiitake mushrooms, sliced
  • 2 cloves garlic, crushed
  • 1 whole fresh red chilli, finely chopped plus extra to serve
  • 1 tbs freshly grated ginger
  • 200g snow peas, trimmed
  • 250 g Chinese cabbage (wombok), shredded
  • ½ tsp stock powder
  • 1 tbs Kecap manis
  • 600g zucchini, spiralised
  • ¼ cup fresh coriander leaves
  • Lime juice
  • 1 tbs oil spray

How to make it

  1. Lightly spray a large non-stick wok or frying pan with oil and heat over high heat. Stir-fry onion, carrot, capsicum and mushrooms for 5 minutes.
  2. Add garlic, chilli, ginger, snow peas and cabbage, stir-fry for a further 1 minute.
  3. Dissolve stock powder in 1 tablespoon boiling water in a small jug. Add stock, kecap manis and zucchini to wok, stir-fry for 2 minutes or until vegetables are just tender.
  4. Add coriander and lime juice and toss to combine. Serve with extra sliced chilli and lime wedges.
Source: Weight Watchers