1 teaspoon finely chopped ginger
1 teaspoon crushed garlic (in jar)
450g lean Beef strips
1 cup each snow peas, mushrooms sliced, red capsicum sliced, small broccoli florets
1 cup bok choy coarsely chopped
½ cup shallots sliced
2 tablespoons white wine
1 tablespoon soy sauce 43% less salt
2 tablespoons hoi sin sauce
1 dessertspoon sugar
1 tablespoon cornflour
1 teaspoon reduced-salt chicken stock powder
¾ cup water
Sauté ginger and garlic for 1 minute in a Wok (or non-stick fry pan) that has been coated with cooking spray.
Add beef strips and sauté till cooked. This may need to be done in batches so an not to stew the meat. Drain and set aside.
In same frypan spray again, stir fry capsicum and broccoli for 3 minutes then add in remaining vegetables, toss until tender crisp. Stir in wine, soy sauce, hoi-sin sauce and sugar into pan.
Combine cornflour, stock powder and water together then add to pan, bring to boil mixing well. Serve with boiled rice or noodles.