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CookSmart (5th Issue) Page20

1742

EatSmart Recipes

Stir-Fried Eliche Tricolori with Assorted Vegetables and Pesto Sauce

"3 Less" and "More Fruit and Vegetables" Dish

Feature

Adding a wide variety of vegetables to eliche tricolori enhances its flavour and texture. Vegetables and mushrooms are low in calories. Enjoy them with no worry!

Ivy NG

President, Hong Kong Nutrition Association

Stir-Fried Eliche Tricolori with Assorted Vegetables Ingredients to serve 2
Eliche Tricolori	200 g
Chinese Bean (cut into short strips)	1 piece
Baby Carrot	4 pieces
Baby Corn (diced)	3 pieces
Zucchini (diced)	1/4 piece
White Mushroom (sliced)	3 pieces
Olive Oil	2 teaspoons
Garlic (minced)	4 teaspoons
Onion (diced)	4 teaspoons

Stir-Fried Eliche Tricolori with Assorted Vegetables Seasonings
Salt	1/2 teaspoon
Coarse Black Pepper	1 teaspoon

Pesto Sauce Ingredients
Pine Nut	10 g
Basil	10 g
Garlic	1 clove
Olive Oil	2 teaspoons

Stir-Fried Eliche Tricolori with Assorted Vegetables

Cooking Method

Cook Eliche Tricolori in boiling water for 5 minutes, drain and set aside.
Cook all vegetables in water, set aside.
Heat oil in a frying-pan, sauté garlic, onion and Eliche.
Add vegetables, pesto sauce and seasonings, stir-fry for around 5 minutes. Serve.

Pesto Sauce

Cooking Method

Process pine nut, basil and garlic, then combined with olive oil.

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