Stir-Fried Eliche Tricolori with Assorted Vegetables and Pesto Sauce
Ivy Ng - President of Hong Kong Nutrition Association, said "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!"
Ingredients (Serve 2):
| Eliche Tricolori | 200 gm |
| 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 |
Seasonings:
| Salt | 1/2 teaspoon |
| Coarse Black Pepper | 1 teaspoon |
Pesto Sauce Ingredients:
| Pine Nut | 10 gm |
| Basil | 10 gm |
| Garlic | 1 clove |
| Olive Oil | 2 teaspoons |
Cooking Method:
| 1. | Cook Eliche Tricolori in boiling water for 5 minutes, drain and set aside. |
| 2. | Cook all vegetables in water, set aside. |
| 3. | Heat oil in a frying-pan, saute garlic, onion and Eliche. |
| 4. | Add vegetables, pesto sauce and Seasonings, stir-fry for around 5 minutes. Serve. |
Method (Pesto Sauce):
| 1. | Process pine nut, basil and garlic, then combined with olive oil. |
This recipe is provided by Charlie Brown Cafe
Extract from the CookSmart Issue 5
