Colourful Capsicum Stir-fry

(serves 4)

This is a dish you can do with one of those multi-coloured capsicum packs ~ looks bright and colourful, which always makes eating vegetables a bit more fun! Granted, those packs are a bit over-priced usually, and really, i'm a firm believer that the red and yellow capsicums are infinitely sweeter than the green one ~ so it's kind of up to you if you want to just get them individually...

 For me, capsicum was a late conversion, and i still only like it a handful of ways; i) in stir-fry, ii) char-grilled.. but i'm staying open-minded to this naturally sweet and crunchy vegetable!

Prep time: 10 min

Cooking time: 15 min

Ingredients:

200g pork mince

1 yellow capsicum

0.5-1 red capsicum

0.5-1 green capsicum

1 broccoli

1 brown onion

5 mushrooms, peeled

oil

soy sauce

2 tsp sugar

salt and pepper

Sauce:

2 T oyster sauce

1 T fish sauce

1 T sweet soy sauce

Method:

1. Marinate pork mince in soy sauce, white pepper, 1-2 tsp sugar, salt.

2. Wash and cut capsicums, broccoli, and onion into bite-size chunks.

3. Cut mushrooms into bite-size pieces.

4. Heat the wok with 1/2 T oil, then add pork mince and stir-fry until cooked. Remove from pan.

5. Heat the wok with 1/2 T oil, add the capsicum and onion and stir-fry until cooked. Remove from pan. In the meantime, boil broccoli in separate pot (or if lazy can wait to do this in the wok) for 4-5 minutes then drain.

6. Heat the wok with 1/2 T oil again, then return all ingredients to the wok, add sauce and stir through. Add mushrooms, continue to stir-through until mushrooms are soft. Adjust to taste with sauces.

7. Serve with rice; one dish wonder with the right proportions of vegetables, protein and carbohydrates!

looks just like a lunch special!