Stir-Fried Vegetables with Pecans

The vegetables look stunning and the orange, ginger dressing is a treat.

Serves 2

Ingredients:

• 2 carrots, cut into medium sized matchsticks
• 1/2 swede, cut into medium sized matchsticks
• 1 cup mangetout or snow peas
• 1/2 Chinese cabbage cut into large pieces
• 1-2 tbsp lightly roasted pecans

Seasonings:

• touch of Sea salt
• 1 tbsp Clearspring Organic Extra Virgin Olive Oil
• 1 tsp Clearspring Toasted Sesame Oil
• 2 tbsp Clearspring Organic Shoyu or Organic Tamari
• 1 tbsp grated orange rind
• 2 tsp juice squeezed from freshly grated ginger root

Method:

1. Bring a medium sized pot of water to the boil, add a pinch of sea salt and the carrots and the peas. Boil uncovered for 2-3 minutes, then rinse under cold water and drain well.
2. Boil the swede for 5-6 minutes, rinse under cold water and drain.
3. Heat a large frying pan or wok, add the olive oil, the Chinese cabbage and a pinch of sea salt. Sauté uncovered for 2-3 minutes.
4. Add the boiled vegetables, sauté for 1-2 minutes and season with the toasted sesame oil, soya sauce, ginger juice, orange rind and pecans. Serve immediately.

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