Sukiyaki Vegetables in toasted Bread Cases

Cut off the bread crusts and roll out each slice with a rolling pin. Lightly oil a muffin tray for twelve muffins and press the flat pieces of toast into the cavities. Bake in the oven for approx. 15 minutes at 180 degrees until they are lightly toasted. Leave to cool. While the toast is in the oven, peel the garlic and ginger and wash the spring onions, celery, mange-tout and white cabbage. Peel the carrots. Slice the garlic and cut the ginger and carrots into fine sticks, and the spring onions in to fine rings. Cut the mange-tout diagonally into pieces and finely grate the white cabbage. Fry the vegetables in a pan and steam with a little water. Wash the bean sprouts, drain and add them to the pan. Season with Sukiyaki stir-fry sauce, leave to cool and use to fill the toast shells.

Preparation time: 35 mins
Per portion: 421 kJ / 101 kcal