Gently cooked: vegetable stir-fry
Green vegetable stir-fry with mint and red pepper recipe.
Boost energy with Modern Mayr cuisine at Park Igls.
Will you dare take part in the Wok Race at Innsbruck-Igls’ Olympic bobsleigh track on 15, 22 and 30 December and on 11 January? 1,270 icy metres are waiting for adrenaline junkies to join in. In a more traditional vein, we use the wok for frying, steaming and stewing food, and keeping hold of all the lovely nutrients: perfect for your healthy comfort food at Park Igls.
Green vegetable stir-fry with mint and red pepper
Give your microwave and deep-fat fryer a rest, head for the market, and stock up on the freshest vegetables.
For a natural energy booster, give this easy recipe a go!
- Green vegetables: broccoli, courgette, celery and mangetout (120g each)
- Yellow carrots (120g)
- 5-8 mint leaves
- Freshly ground red pepper
- Juice of 1 lime
- Icing sugar, salt and some sesame oil
Chop the broccoli into small florets. Quarter the courgette lengthwise, remove the flesh from the inside and cut the courgette into small, diagonal pieces. Wash the celery and chop into small diagonal pieces across the fibres. Cut the ends off the mangetout to separate it from the stalk and chop it into diagonal, lengthwise pieces. Wash the carrots, halve lengthwise and chop into thin discs. Wash all the chopped vegetables thoroughly in cold water. Bring a large pan of salted water to the boil. Cook the vegetables in the water for 45 seconds and plunge them immediately into ice-cold water to stop the cooking process. Allow the vegetables to drain well. Heat a little sesame oil in a pan, briefly toss the vegetables in the oil, add the sugar and toss again. Season with mint, salt, pepper and the juice of one lime and serve immediately.
It’s a hit: good food equals good mood!