Serves 4

Ingredients –
Cooking spray
1 tsp finely chopped ginger
1 tsp crushed garlic (in jar)
450g lean rump strips
1 cup snow peas
1 cup mushrooms, sliced
1 cup red capsicum, sliced
1 cup small broccoli florets
1 cup bok choy, coarsely chopped
1/2 cup shallots, sliced
2 tbsp white wine
1 tbsp low-salt soy sauce
2 tbsp hoi sin sauce
1 dsp sugar
1 tsp cornflour
1 tsp reduced-salt chicken stock powder
3/4 cup water

Method –
Coat a non-stick fry pay with cooking spray and saute ginger and garlic for one minute. Add beef strips and saute till cooked. Drain and set aside. In the same frypan, spray again, stir fry capsicum and broccoli for three minutes then add in remaining vegetables. Toss until tender-crisp. Stir wine, soy sauce, hoi sin sauce and sugar into pan. Combine cornflour, stock powder and water together then add to pan. Bring to boil while mixing well. Serve with boiled rice or noodles.

Variations:
Replace rump with 450g skinless chicken breast.
Replace hoi sin and soy sauce with 3/4 cup plum sauce.
Replace hoisin sauce with oyster sauce.
For a vegetarian stir fry omit meat, replace chicken stock with vegetable stock, and add 1 cup sliced celery, 1 cup sliced carrots and 1 cup bean shoots.

Annette Sym, January 2008

Annette’s cookbooks SYMPLY TOO GOOD TO BE TRUE 1-5, NEW 8 WEEK WEIGHT LOSS JOURNAL, CD-ROM MENU PLANNER and GET MOTIVATED & LOSE WEIGHT DOUBLE AUDIO CD are sold in all good newsagencies or visit Annette’s website www.symplytoogood.com.au.