Veggie stir fry

Veggie stir fry

Ingredients

serves 2
  • •100g rice
  • •1 tbsp sesame oil
  • •1 garlic clove, minced
  • •120g edamame, cooked
  • •50g soya chunks (optional)

  • Any 2 veggies:

  • •2 carrots, chopped
  • •1 courgette, chopped
  • •1 pepper, chopped
  • •¼ broccoli, chopped into florets
  • •150g baby corn, chopped
  • •150g sugar snap peas
  • •150g beansprouts

  • Any sauce:

  • •Almond stir fry sauce (see recipe)
  • •Lemon, ginger and ponzu stir fry sauce (see recipe)
  • •Miso and ginger stir fry sauce (see recipe)
  • •Sesame, ginger and lime stir fry sauce (see recipe)

  • Toppings

  • •Handful fresh coriander, chopped
  • •2 tsp sesame seeds
  • •2 tbsp crispy onion (optional)

Directions

Cooking mode
  1. 1. Cook the rice.
  2. 2. In a small bowl, add the soya chunks and enough boiling water or vegetable stock to just cover them. Leave to sit for 5–10 minutes.
  3. 3. Heat the sesame oil in a large wok. Add the garlic and cook for 1 minute. Add the soya chunks and cook for a few more minutes, until slightly browned. Add the edamame and veggies and cook for 5 minutes, stirring frequently.
  4. 4. Make the sauce. Add to the wok and cook for 5–10 minutes until heated through and slightly thickened. Add a few tbsp water as needed. Stir in the coriander.
  5. 5. Serve with the rice and top with a sprinkle of sesame seeds and crispy onion.
Baker Beanie Author

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