Veggie Stir-fry w/ Sesame & Jasmine Rice

We love rice! 🍚

Especially Mila. She’ll eat all her dinner just so she can have a bowl of plain rice afterwards. 😋

This is a simple veggie stir-fry. We usually include tofu with this recipe but I was distracted by taking lots of pictures to include with the recipe and we forgot to add the tofu!! 😕

The sesame seeds pack a nutritious punch and are delicious, especially if you toast them first.

Add any veggies you like, just remember to cut them in a way so they all cook at the same time.

Ingredients

Stir-Fry

2 tbsp sesame oil

1 red onion, cut into bite sized chunks

1/2 head of broccoli, cut into chunks

1/2 head of cauliflower, cut into chunks

1/2 a red capsicum, cut into chunks

1 medium carrot, cut into wheels

4 or 5 brown mushrooms, cut into quarters

3 tbsp sesame seeds, lightly toasted

Sauce

1/4 cup soy sauce

1-inch fresh ginger, finely grated

3 cloves garlic, finely grated

1 tbsp sesame oil

1 flat tbsp corn flour

1 stock cube

1 tbsp oyster sauce

1 tbsp honey

1 tsp rice wine vinegar

1 cup water

Method

Put the rice on to cook in a rice cooker or however you cook rice.

Put a pan on high heat and throw in the sesame seeds. No oil, just a plain, dry pan. Toast for 5 or 6 minutes, shaking the pan every other minute.

Do not take your eyes off these guys!

They burn quickly!

Stir-fry

Chop the veggies into bite sized pieces.

In a medium sized pan on high heat, add the sesame oil and allow to get hot.

Add the veggies.

Keep tossing them every 5 minutes or so until they start to blacken on the edges and are almost cooked through. Don’t add any extra oil.

When you can just about poke a fork through the broccoli, transfer the veg to a bowl and set aside.

Sauce

Add all the ingredients in a bowl and whisk well.

On medium head, pour the sauce mixture into the pan you were just using for the veggies.

Cook for 5 minutes or so. It will start to bubble and thicken. Kind of like a gravy.

Stir occasionally.

Add the cooked veggies to the pan and 2-3 tablespoons of toasted sesame seeds. Stir until all veggies are coated with the sauce.

The rice should be cooked now & you’re ready to serve!

Top with fresh coriander if you like, or bean sprouts. Sometimes we throw a handful of cashews on top. Just however you like it.

(If you want to make a rice mould, just squish some rice into a small glass or tea cup. Press down firmly with the back of a soup spoon and then shake upside down over the bowl. You might have to hit it with the palm of your hand. It can be tricky to get out, but you’ll get it).