Cook at home during this COVID-19 "circuit breaker" period - and beyond! It's a great time to start a new, healthy habit. If you're looking for a variety of healthy, easy-to-prepare recipes, look no further than our very own "My Best Healthy Recipe" (MBHR) series! Featuring recipes from our very own readers, the range of dishes from appetisers, mains and desserts will spoil you for choice.

Be sure to visit HealthXchange each week as new recipes are added weekly! Because #healthiswealth #healthforgood #goodforhealth

Ingredients

Steps

Serves 4

1) Prepare ingredients masse en place. Rinse and wash vegetables. Strain out water. 

2) Chop garlic finely. Shred carrots. Slice onions. Chop zucchini. Cut asparagus and spring onions. 

3) Add chopped garlic, onion and sesame oil into pan at low medium heat and stir fry until very lightly brown.  

4) Add in bean sprouts, carrots, spring onions, and asparagus and stir fry for about a minute. Add in seasonings; five spice powder, salt and pepper and lightly sauté for another 10 seconds. Transfer veggies out of pan onto plate.   

5) Add zucchini slices into sesame oil greased pan and lightly sauté till very slightly cooked on both sides on low heat. Arrange cooked zucchini slices around vegetable medley in a circular fashion. 

6) Cut up either an apricot or nutmeg into halves and place them on top of the dish. Serve right away.

​

​Aunty Marilyn has been cooking since she was just 4 years old. She is a certified chef with At-Sunrice Global Chef Academy. She experiments with different recipes and specializes in healthy and wholesome organic vegetarian cooking. In her free time, she watches cooking shows on YouTube and teaches classes on how to cook and eat healthy. Marilyn Lim

Recipe has been edited for clarity by the HealthXchange team.

Ref: L20