Preparation time is 5minutes
Cook time is 6minutes
Total time is 11minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons peanut oil
- 1teaspoons fresh root ginger, chopped
- 2 cloves garlic, thinly sliced
- 1/2teaspoons salt
- 200grams canned sliced bamboo shoots, drained
- 300grams broccoli, florets
- 2tablespoons yellow bean sauce
- 3tablespoons Chinese rice wine
- 4tablespoons water
Nutrition per serving
562kJ / 134Cal
562 Kilojoules or 134 Calories
6% of daily energy intake*
Protein
4.2grams
Fat
9.4grams
Carbs
7.4grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat the oil in a wok over a high heat until the oil starts to shimmer. Stir in the ginger, garlic and salt and stir-fry for 30 seconds, then add the bamboo shoots and broccoli and stir-fry for 2 minutes.
Step 2 of 2
Stir in the yellow bean sauce and cook for 1 minute, then add the rice wine and water. Continue stir-frying until the vegetables are coated in a rich velvety sauce. Serve immediately with rice, if liked.
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