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PrintSTIR-FRIED SEEDS AND VEGETABLES
The contrast between the crunchy seeds and vegetables and the rich, savoury sauce is what makes this dish so delicious. Serve with rice.
Serves :
4
Preparation Method :
- Heat the oil in a wok or large frying pan. Add the seeds. Toss over a medium heat for 1 minute.
- Add the garlic and ginger and stir-fry until the ginger is aromatic and the garlic is golden. Do not let the garlic burn or it will taste bitter.
- Add the carrot and courgette batons and the torn mushrooms to the wok or pan.
- Stir-fry over medium heat for further 5 minutes, or until all the vegetables are crisp-tender and are golden at the edges.
- Add the watercress or spinach with the fresh herbs.
- Toss over the heat for 1 minute, and then stir in the black bean sauce, soy sauce, sugar, and vinegar.
- Stir-fry for 1 - 2 minutes, until combined and hot. Serve immediately.
INGREDIENTS
- 2 tablespoons Cooking oil
- 2 tablespoons sesame seeds
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
- 2 garlic cloves, finely chopped
- 1 inch piece fresh root ginger, peeled and finely chopped
- 2 large carrots, cut into batons
- 2 large courgettes (zucchini), cut into batons
- 90 grams oyster mushrooms, torn in pieces
- 175 grams watercress or spinach leaves, coarsely chopped
- Small bunch fresh mint or coriander (cilantro), leaves and stems chopped
- 4 tablespoons black bean sauce
- 2 tablespoons light soy sauce
- 1 tablespoon palm sugar or light muscovado (brown) sugar
- 2 tablespoons rice vinegar
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