Lots of you will be getting our Sutton-grown Stir Fry bags this week, so here’s a bit of inspiration for how to put them to delicious use. I’ve had a problem with blandness in the past when I’ve tried to exercise my wok muscles, so I really welcome the chance to try a recipe that will add some zing, as a great stir fry can really burst with flavour if done right.
The beauty of veggie stir fry is that the veg ingredients can easily be swapped for what you like or what you have, so if you don’t get a stir fry bag this week, you can still put the rest of your vegbag to use here.
Ingredients
Serves: 4
- 250g basmati rice, rinsed
- 2 tbsp soy sauce
- 1 tbsp dry sherry
- 2 tsp toasted sesame oil
- 2 tbsp vegetable oil
- 225g carrots, peeled, halved lengthways and thinly sliced
- 300g leeks, thinly sliced
- 150g Savoy cabbage, thinly sliced
- 1 large garlic clove, crushed
- 1 large fresh red chilli, seeded and sliced, or 1/2 tsp crushed chilli flakes
- 75g cashew nuts
- 75g mixed toasted seeds
Method
Prep:15min › Cook:12min › Ready in:27min
- Add the rice to a pan of boiling water and boil for 10 minutes or until the grains are tender. Drain. Meanwhile, mix together the soy sauce, sherry and sesame oil in a small bowl and set this mixture aside.
- While the rice is cooking, heat a wok or large frying pan with the vegetable oil and stir-fry the carrots and leeks for 2-3 minutes or until softened. Add the cabbage, garlic and chilli, and stir-fry for 2-3 minutes. Stir in the soy sauce mixture and the cashew nuts. Season to taste.
- Mix the hot rice into the wok or pan. Sprinkle with the seeds and fork through.
Recipe from All Recipes; photo from Triciabok