
Serves: 4
Preparation: 12 minutes
Cooking: 8 minutes
2 courgette, shredded
1/2 eggplant, cubed
1/2 leek, shredded
1 capsicum, cubed
1 carrot, shredded
1 red onion, chopped
1 handful green beans
2 handfuls baby spinach
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 tablespoons olive oil
Pepper to taste
Rinse vegetables under running water
With a food processor, thinly shred carrot, leek and courgette
Chop eggplant and capsicum into cubes
Heat olive oil in a large frying pan or wok over medium heat
Add red onion, minced garlic and ginger
Add chopped vegetables and sauté for 4 minutes
Add shredded vegetables and sauté for a further 2 minutes, until all vegetables are tender
Place vegetables into a large bowl and toss through spinach leaves
Season with pepper and serve
Serving suggestion: Serve the Simple Stir-Fry on a bed on rice