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Veggie Stir Fry With Rice

Ready in 30 min

Serves 4 people

Ingredients:
  • 2-3 tablespoon Excella Sunflower Oil
  • 1 cup exotic mushrooms, sliced
  • 1 large onion, sliced
  • 2 garlic cloves, thinly sliced
  • 1 large red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 cup baby corn, cut in half lengthways
  • 1 large carrot, cut into thin slices
  • ¼ green or purple cabbage, sliced
  • 1 teaspoon cumin powder
  • Salt and pepper to taste
  • ¼ cup tahini
  • 1 tablespoon red wine vinegar
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • Excella Rice, to serve
  • Salt and pepper to taste
  • Toasted sesame seeds to garnish
  • Fresh coriander to garnish

Veggie Stir Fry With Rice

Method

Step 1:

In a small bowl, add the mushrooms then a generous amount of salt then let them sit for 10 min.

Step 2:

In the meantime, heat the Excella Sunflower to medium-high heat in a large pan or wok then fry onions, garlic, peppers and baby corn until fragrant. Make sure to do this in batches to achieve a good sear on the food and to avoid steaming.

Step 3:

Transfer to a bowl then in the same pan, heat some more Excella Oil then fry the carrots and cabbage with the cumin powder and cook until tender but still vibrant in colour.

Step 4:

Remove from the pan and add to the bowl with the other ingredients, then finish the mushrooms by frying them with the remaining Excella Oil, making sure to give them a nice sear for extra flavour.

Step 5:

Mix all the sauce ingredients into a bowl then return everything into the same pan, on the same heat then stir fry one last time now adding the sauce and toss a few times for about 1 minute before serving.

Step 6:

Serve hot with Excella Thai rice, toasted sesame seeds and coriander. Enjoy!

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