The last thing I feel like doing when I get home from work is cooking a labor-intensive meal. That's where this Asian Vegetable Stir-fry Recipe comes in handy.
This recipe is packed full of nutritious greens such as asparagus, broccolini, zucchini and snow peas. It also includes delicious shitake mushrooms high in iron and protein.
For an extra dose of protein, I add a handful of roughly chopped macadamia nuts into the mix.
- 10 asparagus stalks, chopped into 2 inch pieces
- 2 cups of snow peas
- 2 cup of chopped broccolini or broccoli
- 1 medium zucchini, chopped
- 3 cloves of garlic, crushed
- 6 shitake mushrooms, sliced with stalks removed
- 1/8 cup of soy sauce
- 1 tbs of Thai fish sauce
- 1 tbs of cornstrach dissolved in 1/2 cup of cold water
- 1/2 tsp of dried chili flakes
- 1/4 cup of unsalted macadamia nuts, roughly chopped
- 3 cm piece of ginger, slivered
- 2 tbs of vegetable or canola oil
- 1 1/2 cup of basmati rice
- Scant 3 cups of water
- Wash and chop all the vegetables. Set aside.
- To prepare the rice, steam it in a rice cooker. If preparing rice on the stove, add the 1 1/2 cups of rice to a small saucepan with scant 3 cups of water. Bring to the boil and then lower heat and partially cover with a lid. The rice should take about 10 minutes to cook. Remove from heat and set aside.
- Now for the stir-fry. Heat the oil in a wok over a medium heat. Fry the garlic and chili flakes for 30 seconds. Add the broccolini and fry for about 2 minutes. Add the rest of the vegetables and ginger and fry for 3 minutes.
- Now add the soy sauce and fish sauce. Stir well to coat the vegetables. Add the 1/2 cup of water with dissolved cornstarch. Stir well to mix together the liquids.
- Give the vegetables one more stir for 30 seconds. The liquid will start to thicken. Add the macadamia nuts and then serve stir-fry on a bed of rice.