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Vegetarian stir-fry

Name: Vegetarian stir-fry
Prep time: 15 min
Cook time: 8 min
Ingredients: 450g pkt instant brown rice; 1 tbs peanut oil; 1 red onion, cut into thin wedges; 200g small cup mushrooms, sliced; 150g oyster mushrooms; 2 garlic cloves, finely chopped; 2 bunches baby choy sum, stems chopped, leaves separated; 100g sugar snap peas; ¼ cup salt reduced vegetable stock; 1 tsp ginger, finely grated; 1 tbs tamari; ⅓ cup roasted cashews, unsalted; 1 medium chilli, deseeded, thinly sliced (optional)

Serves: 4

Prep: 15

Cook: 8

A subtle combination of sweet and spicy ingredients brings a unique flavour to this easy stir-fry. High in iron and fibre, it’s nutritious and great for a quick meal or entertaining friends.

Ingredients

450g pkt instant brown rice
1 tbs peanut oil
1 red onion, cut into thin wedges
200g small cup mushrooms, sliced
150g oyster mushrooms
2 garlic cloves, finely chopped
2 bunches baby choy sum, stems chopped, leaves separated
100g sugar snap peas
¼ cup salt reduced vegetable stock
1 tsp ginger, finely grated
1 tbs tamari
⅓ cup roasted cashews, unsalted
1 medium chilli, deseeded, thinly sliced (optional)

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Method

Step 1
Cook brown rice following packet directions.
Step 2
Meanwhile, heat oil in a wok until hot. Add onion. Stir-fry for 2 minutes until just tender. Add mushrooms and garlic. Stir-fry for 2 minutes. Add choy sum stems. Stir-fry for 1 minute.
Step 3
Add choy sum leaves, sugar snap peas, stock and ginger. Toss until combined. Cover and cook for 1 minute. Toss through tamari, cashews and chilli. Serve with brown