Super stirfry (Low Fibre)

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Serves 4, 3 grams of fibre per serve
  • 1/3 cup of low salt tamari sauce
  • ¼ cup chicken (or vegetable stock)
  • 1 teaspoon sesame oil
  • 2 teaspoons brown or coconut sugar
  • 1 teaspoon garlic powder
  • 500 grams of minced meat of your choice or firm tofu
  • 2 teaspoons of arrowroot flour
  • 1 tablespoon of extra virgin olive oil
  • 1/2 bunch of bok choy or other Asian greens, separated, washed and drained
  • 1 red capsicum sliced thinly
  • 1 cup of bamboo shoots
  • 1 teaspoon of ginger powder
  • 200 grams of fresh shitake mushrooms sliced thinly
  1. Combine low salt tamari sauce, stock, sugar, sesame oil and garlic into a bowl set aside
  2. Add the meat of your choice or the tofu with half of the mixture and place in a sealed container in the fridge either overnight or one to two hours prior to cooking
  3. Place arrowroot flour in a bowl, mix in the remaining sauce, mix until the flour component is smooth
  4. Wipe a wok with half of the olive oil
  5. Heat wok on high heat, stir fry the meat for two to three minutes or until cooked (tofu just needs to be gently turned until the surfaces are browned)
  6. Add the bamboo shoots, mushrooms and Asian greens and the remainder of the sauce.
  7. Heat through and serve with a sprinkle of grated ginger on top
  8. Jasmine rice to serve