Sizzling it up Asian-style. You can never go wrong with this speedy one-pan recipe. So tasty and full of goodness.

 

20 minutes

Ingredients for 4 people

  • 200 grams carrots
  • 150 grams snow peas
  • 100 grams bean sprouts
  • 150 grams mushrooms
  • 100 ml soy sauce
  • 300 grams jasmine rice
  • Sesame seeds
  • Coriander
  • Oil with a high smoking point like canola, peanut, rapeseed, avocado or rice bran oil
  • 1 chili pepper

Preparation

  1. Clean the carrots, slice and blanch* briefly with the snow peas and (sliced or quartered) mushrooms**.
  2. Make sure you dry the blanched vegetables properly using a sieve or preferably some paper towel or a salad spinner, because extra water will cause your veggies to braise, rather than stir-fry.
  3. Add abundant oil to the pan over high heat. When the oil reaches a high temperature, add the soy sauce followed by the carrots, snow peas, bean sprouts, mushrooms and sliced chili pepper immediately. Stir-fry briefly for a few minutes, stirring continuously.
  4. Serve with fragrant jasmine rice and garnish with sesame seeds and freshly cut coriander.

Tip: try a different sauce next time for a new flavour!

*Blanching is a cooking process wherein the food substance, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.

**You also could use our frozen mushrooms. They are already sliced!

Share this recipe