This recipe is one our kids like and it contains a lot of home grown mixed leafy vegetables! Written recipe ingredients are here: <a href=" Blog: <a href=" Forum: <a href=" Facebook: <a href=" Twitter ...

This speedy veggie stir-fry is super easy to make, packed with vegetables and full of flavour. Each serving provides 103kcal, 3g protein, 7g carbohydrate (of which 7g sugars), 6g fat (of which 0 ...

The quartered stalks are steamed with stir-fried garlic and shallot—plus a ... and generally zhuzh it up to suit your pantry. Steaming the leafy greens allows their crunchy stalks to tenderize ...

Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and thickens. Cover and cook over low heat 5 min. or until done. Stir in peas. Serve with rice. Tip ...

FOR THE SAUCE: Place the garlic, almond butter, ginger, soy sauce, rice wine vinegar, sesame oil, a tablespoon of water, agave nectar, and vegetable oil in a bowl and mix well. Cook for 3 minutes ...

Heat the vegetable oil in a large heavy-based frying ... Add the sugar, chicken stock powder and salt and stir-fry for 1 minute or until the snow pea shoots just wilt. Drizzle with the sesame ...

Sprinkle the vegetables lightly with salt, add a splash of water then stir-fry for about a minute. Add the shrimp and stir-fry for 30 seconds, or until the shrimp pieces start to turn pink ...