Summer is here and instead of slaving away in the kitchen, Jenny Kay has created a quick and easy recipe filled with wholesome goodness.
This recipe will teach you how to prepare herbed stir fry.
Ingredients:
- 750ml mixed coriander, basil and mint
- 1 bunch of spring onions (sliced)
- 2cm piece of ginger (peeled and grated)
- 1 garlic clove
- 60ml olive oil
- 30ml rice vinegar
- 30ml water
- salt and pepper
- 45ml sesame seeds
- 30ml olive oil
- 500g mixed stir fry vegetables (carrots, courgettes, green beans, butternut, sweet potato)
- 1 brinjal (cubed)
- 500ml cooked brown rice
- 100g cherry tomatoes (sliced into quarters)
Instructions:
1. Combine 500ml of the herbs, half the onions, the ginger and garlic in a food processor and pulse to chop the ingredients.
2. Add the oil, rice vinegar and water and blend to form a smooth paste.
3. Season with salt and pepper.
4. Stir in the sesame seeds.
5. Heat the 30ml oil in a wok or frying pan until hot and stir fry the mixed vegetables, brinjal and remaining spring onions for a few minutes.
6. Stir in the cooked rice, cherry tomatoes, remaining fresh herbs and half the herb sauce.
7. Stir fry for a few minutes until heated through.
8. Transfer the remaining herb sauce to a bowl and serve with the stir fry.