Stir-fry vegetables
Ingredients
- 250 ml jasmine rice replace with noodles if you prefer
- 2 teaspoons Sesame oil
- 1 tablespoon canola oil
- 2 green pepper deseeded and thinly sliced
- 1 yellow pepper deseeded and thinly sliced
- 10 button mushrooms thinly sliced
- 1 onion thinly sliced
- 3 carrot peeled and julienned
- 2 spring onion sliced
- 225 g green bean cut in half to form thin strips
- 2 garlic clove crushed
- 1 red chilli de-seeded and sliced thinly
- 4 teaspoons soy sauce
- 2 teaspoons lemon juice
- 2 teaspoons sugar
- 2.5 ml salt to taste
- 1.5 ml black pepper to taste
- 2 teaspoons sesame seeds for sprinkling
Instructions
- Put on the water for the rice or noodles and cook according to packet instructions.
- Heat the olive and sesame oil in a wok. Add all vegetables except green beans and spring onions and stir-fry for about 5 min. or till carrots are soft.
- Add garlic, chilli, green beans and spring onions and stir-fry for a further minute.
- Mix together lemon juice, soya sauce, sugar and pour into stir-fry. Cook for a further 1min.
- Season with salt and pepper and serve with steamed rice or noodles. Sprinkle with sesame seeds.
Notes
Use a Mandoline on the thinnest section for even slice sizes and to save time.
Tried this recipe?Let us know how it was!
