Stir-fried mixed vegetables

Ingredients

• Lotus Root

  Asian Items - Melissa's

  6 oz or 170g

• Cucumber

  1 med raw - Whole Foods Market

  ½ medium or 150g

• Ginger Root

  Freshdirect

  ½ oz or 14g

• Tomato

  med. Raw - Whole Foods Market

  8 oz or 227g

• Green beans

  Snap beans, raw

  4 oz or 113g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

Directions

1. cut cucumber in half, scoop out seeds, cut each half into 2" sections, and cut these lengthways into fairly thin rectangular slices. salt and leave to drain place lotus slices in lightly salted cold water Peel and thinly slice ginger cut tomato in half and slice fairly thinly wash beans, trim, cut into 2" sections
2. heat oil in wok over high flame until smoking add beans and fry until just tender, remove with slotted spoon and set aside return wok to high flame and add ginger, and fry until fragrant then add lotus root and fry until just hot and cooked -- approx 1-2 mins then add cucumber and cook until hot then add beans and tomatoes and heat when tomatoes are intact but just cooked, serve

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