A delicious blend of ingredients that, when served with rice, is enough for four people.


1 Garlic clove - chopped

1” piece of ginger - finely chopped
1 Leek - sliced
12 green beans - chopped
5 button mushrooms - chopped
1” ring of pineapple – peeled and chopped
1 large head of broccoli - chopped
1 tbsp of sesame seeds
Handful of macadamia nuts
1 tbsp of soy sauce
1 tbsp of cooking oil
Ground black pepper
Four cups of jasmine rice

 ·       Start the rice cooking.
·       In a large fry pan, heat the oil and fry the garlic and ginger for one minute.
·       Add the vegetables and stir and fry for five minutes.
·       Add the soy sauce, sesame seeds and macadamia nuts, lower the heat, cover and let it all steam in it’s own juices for approximately five minutes.


This makes two servings.  Simply use a whole packet of noodles (200gms) and double the other ingredients for more servings.  

½ packet (100gms) Vermicelli rice noodles

20g dried shitake mushrooms
Corn kernels from ½ a cob
Bok choy – chopped
3 spring onions – chopped
1 clove of garlic – crushed
1cm cube of ginger
Dried seaweed to taste
1 tblsp of olive oil
Soya sauce

-    Place vermicelli and chopped shitake mushrooms in saucepan, cover with boiling water and let stand whilst preparing other vegies (aprox. 10 min.).

·        In a pan fry the chopped veg, ginger & garlic in oil until softened.
·        Drain the noodles and mushrooms and add them to the vegies.
·        Stir in soya sauce to taste.

Serving suggestions:
With rice is nice