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Pumpkin & Mushrooms with Ginger & Lime
- 1 cup water
- 1 teaspoon vegetable stock powder
- 2 tablespoons finely chopped fresh ginger
- 1 teaspoon crushed garlic
- ½-1 teaspoon cracked black pepper to taste
- 2 teaspoons dried basil
- 8 kaffir lime leaves*, finely shredded
- 800 g pumpkin, peeled, seeded and sliced thinly
- 3 tablespoons lime juice
- 2 tablespoons apple juice concentrate*
- 3 tablespoons sweet chilli sauce
- 8 mushrooms, sliced
Place ½ cup water, stock powder, ginger, garlic, pepper, basil and lime leaves in a non-stick wok and cook over Iow-medium heat for 1 minute.
Reduce heat and add pumpkin and remaining water. Cook for 10 minutes, stirring occasionally. Add lime juice, apple juice concentrate and chilli sauce and cook for 3 minutes.
Add mushrooms and cook for a further 5 minutes. Serve with rice or
couscous and a salad if desired.
Serves 4
Per serve: Kilojoules: 598 Ca/ones: 143
Fat: 1.6 g Saturated fat: 0.7 g Rbre: 4.2 g
Carbohydrate: 26.9 g Protein: 5.9
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