Mixed Vegetable Pita

Ingredients

• 2 Mission Wholemeal Pita

• 80g Winter Bamboo Shoot

• 50g Day Lily

• 50g Yellow Bean Sprouts

• 50g Shepherd's Purse

• 50g Spinach

• 50g Snow Pea Shoots

• 50g Cress

• 50g Dried Bean Curd Sheet

• 30g Black Fungus

• ½ Carrot

• ½ Lotus Root

• 3 Mushrooms

• 6g Crushed Peanut

• A handful of Enoki Mushroom

• Oil, for heating

• Sesame Oil, for seasoning

• Salt, for seasoning

• Sugar, for seasoning

Featured Product

Mission
Wholemeal Pita

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Instructions

• Step 1

  Rinse day lily, black fungus and mushrooms after soaking, slice mushrooms, break black fungus into pieces, break enoki mushroom into pieces after washing, wash yellow bean sprouts, snow pea shoots, spinach, and shepherd's purse, wash and cut cress into segments, wash and shred dried bean curd sheet, carrot, lotus root and winter bamboo shoots, blanch the winter bamboo shoots and dried bean curd sheets in boiling water, remove and drain.

• Step 2

  Heat a pan with oil, stir fry shepherd's purse, spinach and snow pea shoots until cooked, remove from the pan.

• Step 3

  Stir fry other vegetables until cooked, season with salt and remove from the pan.

• Step 4

  Put all cooked vegetables into a salad bowl, mix well and season with salt, sugar and sesame oil, top with crushed peanuts.

• Step 5

  Cut the preheated Mission Wholemeal Pita in half, fill the pocket of each pita half with mixed vegetables to serve.