Description
The best part of this recipe is its versatility. It’s perfect for Meat-free Monday or can be adjusted to include your favourite meat, like chicken or beef. This Vegetable stir-fry recipe is flavour-packed, healthy, and quick and easy to make.
Ingredients
Units
Scale
- 300g Basmati rice
- 1/3 cup Soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Honey
- 1 Lemon, juiced
- 2 cm piece Ginger, peeled and grated
- 2 cloves Garlic, peeled and crushed
- 3 tablespoons Rice bran or olive oil
- 1 Red onion, thinly sliced
- 2 Carrot, cut into thin matchsticks
- 1 head Broccoli, cut into small florets
- 300g Swiss brown mushrooms, thinly sliced
- 1 Green capsicum, thinly sliced
- 2 Zucchini, thinly sliced
- 140g Baby spinach leaves
Instructions
- Cook the rice as per packet directions then keep warm.
- Combine the soy and Worcestershire sauces, honey, lemon juice, ginger and garlic in a bowl and set aside.
- Heat oil in a wok over high heat, add onion and cook for about 30 seconds.
- Add carrots, broccoli, mushrooms, capsicum and zucchini and stir-fry for 2-3 minutes or until just tender. Cook in smaller batches, if your wok is not big enough. (see note 1)
- Stir in sauce and cook for 2-3 minutes or until sauce is warm and vegetables are caramelised and tender. Add spinach and stir in, to wilt. Serve the stir-fry on top of rice.
Notes
- Don’t Overcrowd the Pan:
To avoid steaming instead of stir-frying, make sure not to overcrowd your pan with too many ingredients. Cook in smaller batches if needed, allowing each piece to come into direct contact with the hot surface. This way, your vegetables will stay crispy and retain their vibrant colors.
- Prep Time: 10
- Cook Time: 10
- Category: Vegetarian
- Method: Stir-fry
- Cuisine: Asian
