For 4 servings
Prep and cook time: 20 min
Cannot be frozenIngredients:
2 tbsp sesame oil
280 g | 10 oz | 2 cups green asparagus spears, woody ends removed, peeled and chopped
250 g | 9 oz | 2 cups green beans, trimmed
2 Chinese cucumbers, peeled, seeded, and diced
1 large broccoli head, prepared into florets
2 - 3 small red bird's eye chillies
75 g | 2 1/2 oz | 2 cups baby spinach leaves
60 ml | 2 fl oz | 1/4 cup water
4 tbsp coconut aminosMethod:
1 Heat the sesame oil in a large wok set over a moderate heat until hot.
2 Add the asparagus, green beans, Chinese cucumber, and broccoli. Cover the wok with a lid and cook for 3-4 minutes, stirring occasionally.
3 Remove the lid and add the chillies, spinach leaves, water, and coconut aminos. Bring to the boil and then reduce to a simmer for 3 minutes.
4 Serve hot from the wok for best results.Tips:
You can use half a regular cucumber in place of Chinese ones if not available.