Spicy vegetarian stir fry

This vegetarian stir fry has a slight spicy kick to liven your taste buds. An easy anti-inflammatory meal with prebiotic fibre from leeks and onions which acts as food for the beneficial bacteria in the gut. Zucchini is rich in antioxidants and low in calories.

Ingredients

• 2 leeks, sliced
• 1 red bell pepper, sliced
• 1 cup thinly sliced carrots
• 1 yellow onion, sliced
• 1 zucchini, thinly sliced
• 2 cups shredded cabbage
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon chilli paste
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• Salt and pepper to taste
• Parsley (optional)
• Brown rice noodles or rice

Instructions

1. Cook noodles or rice as directed on the package
2. Heat a large wok or frying pan over high heat.
3. Add the olive oil and swirl to coat the pan.
4. Add the garlic, ginger, and chilli paste, and stir for about 30 seconds.
5. Add the carrots, leeks, red bell pepper, yellow onion, cabbage and zucchini to the pan and stir-fry for about 5-7 minutes, or until the vegetables are tender but still crisp.
6. Season with salt and pepper, to taste.
7. Add cooked noodles or rice and stir to mix thoroughly
8. Add the soy sauce and sesame oil and stir to combine.
9. Serve hot and enjoy