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Stir Fry Vegetables Recipe
This Stir Fry Vegetables Recipe is a clever combination of leftover rice and freshly chopped seasonal vegetables. The result is one of those simple 30 minute meals. You may ring the changes with the choice of vegetables according to what is in season.
EasyPreparation time: 10 minutesCooking time: 10 minutesServes: 4 - 6Ingredients: 1 red onion1 red bell pepper sliced2 medium carrots, peeled and sliced into julienne strips12oz / 350g green string beans, topped and tailed1 tablespoon fresh lemon grass (roughly one stick)1" / 2½ cm piece fresh ginger, peeled and grated½ cup fresh coriander, chopped3 cups cooked riceoil for shallow fryingStir Fry Sauce Recipe 3 tablespoons soy sauce2 tablespoons rice vinegarMethod: - Boil the green beans until they are just tender. They should still snap - avoid overcooking them. Refresh them in cold water to stop them cooking further. Set aside.
- Fry the onion until it begins to brown.
- Add the red pepper, carrots, coriander, ginger and lemon grass. Fry for about 4 minutes until they soften slightly.
- Add the beans and the rice.
- Take the pan off the heat and stir in the soy sauce and rice vinegar (the pan will be very hot so you don't want the sauce to splatter and evaporate completely). Serve straight away.
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