Vegetarian Recipes - Mooli, Beetroot and Carrot Stir-fry Recipe

Ingredients

• 25g/1oz/1/3cup pine nuts

• 115g/4oz mooli (daikon), peeled

• 115g/4oz raw beetroot (beet), peeled

• 115g/4oz carrots, peeled

• 15ml/1 tbsp vegetable oil

• 1 orange

• 30ml/2 tbsp chopped fresh coriander (cilantro)

• salt and ground black pepper

Serves 4

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Method:

1. Heat a non-stick wok or frying pan. Add the pine nuts and toss over medium heat until golden brown. Remove the nuts and spread them on a plate. Set aside.

2. Using a sharp knife, cut the mooli, beetroot and carrots into long, thin strips. Keep them separate on a chopping board.

3. Reheat the wok or frying pan, then add the oil. When the oil is hot. add the mooli, beetroot and carrots and stir-fry for 2-3 minutes over medium to high heat.

4. Remove the vegetables from the wok. put them in a bowl and keep hot. Cut the orange in half. Squeeze the juice, using a citrus juicer or a reamer; and pour the juice into a bowl.

5. Arrange the vegetables on a warmed platter; sprinkle over the coriander and season with salt and pepper.

6. Reheat the wok or frying pan, then pour in the orange juice and simmer for 2 minutes.

7. Drizzle the reduced orange juice over the top of the stir-fried vegetables, sprinkle the top with the pine nuts, and serve immediately.

Note: This is a dazzlingly colorful dish with a crunchy texture and fragrant taste. It is low in saturated fat and is cholesterol-free and would be ideal for a summer lunch.