Preparation time is 15minutes
Cook time is 12minutes
Total time is 27minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons cornflour
- 1teaspoons sesame oil
- 400grams broccoli, cut into florets
- 1 1/2teaspoons finely grated ginger
- 200grams sugar snap peas, topped, tailed
- 1/2teaspoons dried chilli flakes
- 2tablespoons soy sauce
- 1tablespoons peanut oil
- 1/4 cup Chinese cooking wine
- 60grams slivered almonds, toasted (to serve)
- 1 clove garlic, crushed
Nutrition per serving
905kJ / 216Cal
905 Kilojoules or 216 Calories
10% of daily energy intake*
Protein
11.0grams
Fat
14.3grams
Carbs
9.2grams
Sugars
4.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat oil in a wok over medium heat. Add garlic, ginger and chilli and cook for 3 minutes.
Step 2 of 4
Add wine, soy sauce, 1/4 cup water and sesame oil. Bring to a gentle boil.
Step 3 of 4
Blend cornflour with 1 tbs water until smooth. Add to wok and simmer until sauce thickens slightly. Steam broccoli for 8 minutes or until tender. Add peas and cook for further 2 minutes.
Step 4 of 4
Add steamed vegetables to warm sauce. Serve topped with toasted almonds.
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