Rainbow Shredded Vegetable Stir-Fry

Why people make this dish

As we get older, our blood vessels stiffen and our taste buds dull, so without noticing we start reaching for saltier food — salt fish, pickles, preserved meats. Too much salt thickens the blood and makes the heart work harder, which nudges blood pressure up. Nourilo’s simple answer is to keep daily meals light, and this colorful plate of shredded vegetables proves that “light” does not have to mean “bland.”

Method

1. Wash the celery, carrot, snow peas and other vegetables and cut them into thin shreds.
2. Heat a little oil in a wok, add all the ingredients, and stir-fry until they look dry rather than watery.
3. Add a touch of seasoning, toss for a moment, and plate up.

Nourilo’s Tips

Mix and match the vegetables to taste. If you use soybean sprouts, stir-fry them first on their own until dry and fragrant before adding the rest, or you’ll get a raw “beany” smell. Adding a little shredded wood-ear fungus makes the dish even friendlier for those watching their blood pressure.