Garlic, Chilli & Pak Choi Stir Fry
A quick and easy midweek meal, which comes together in less than half an hour.
1: Put the kettle on to boil and wash and drain the rice in a sieve.
2: Add the washed rice to a lidded pan with the nigella seeds and salt, cover the rice with 400ml boiling water, bring to the boil in the pan and then pop the lid on and reduce the heat to a simmer.
3: Wash the veg, then peel, slice and chop your ingredients.
4: Heat the sesame oil in a Wok or large frying pan.
5: Add the carrot, broccoli and white parts of the pak choi and heat until softened, stirring regularly.
6: Add the garlic and chilli and cook for 2 minutes.
7: Add the mushroom, courgette, white parts of the spring onion, soy sauce, sesame seeds, lime zest and lime juice.
8: Cook until all the vegetables are done but still have some bite.
9: Add the leaves of the pak choi and stir through until wilted.
10: Serve over the rice, topped with the greens of the spring onion.
Prep time: 12mins
Cooking time: 10mins
200g wholegrain rice
½ tbsp. nigella seeds
¼ tsp salt
200g/small head broccoli – chopped into small florets
2 large carrots – peeled and sliced into thin rounds with a vegetable peeler
200g/3 large flat mushrooms – roughly diced
2 large spring onions – finely sliced. Separate the green from the white
200g/1 large or 2 small pak choi – sliced in half lengthways and widthways. Chop the white, crunchy bottom parts into bite sized pieces and reserve the green leaves
200g courgette – quartered lengthways and chopped into bite sized pieces
3 large cloves of garlic – peeled and finely chopped
1 medium hot chilli – finely chopped. Deseed for less heat.
juice & zest of 1 lime
3tbsps tamari or soy sauce
2tbsps sesame seeds
1tbsp sesame oil
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