Vegetarian Recipes - Stir-fried Seeds and Vegetables Recipe

Ingredients

• 30ml/2 tbsp vegetable oil

• 30ml/2 tbsp sesame seeds

• 30ml/2 tbsp sunflower seeds

• 30ml/2 tbsp pumpkin seeds

• 2 garlic cloves, finely chopped

• 2.5cml/1 in piece fresh root ginger, peeled and finely chopped

• 2 large carrots, cut into batons

• 2 large courgettes (zucchini), cut into batons

• 90g/3 1/2oz/1 1/2 cups oyster mushrooms, torn in pieces

• 150g/5oz watercress or spinach leaves, coarsely chopped

• small bunch fresh mint or coriander (cilantro), leaves and stems chopped

• 60ml/4 tbsp black bean sauce

• 30ml/2 tbsp light soy sauce

• 15ml/1 tbsp palm sugar (jaggery) or light muscovado (brown) sugar

• 30ml/2 tbsp rice vinegar

Serves 4

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Method:

1. Heat the oil in a wok. Add the seeds. Toss over a medium heat for 1 minute, then add the garlic and ginger and continue to stir-fry until the ginger is aromatic and the garlic is golden. Do not let the garlic burn or it will taste bitter.

2. Add the carrot and courgette batons and the sliced oyster mushrooms to the wok and stir-fry over a medium heat for a further 5 minutes, or until all the vegetables are crisp-tender and are golden at the edges.

3. Add the watercress or spinach with the fresh herbs. Toss over the heat for 1 minute, then stir in the black bean sauce, soy sauce, sugar and vinegar.

4. Stir-fry for 1-2 minutes, until combined and hot. Serve immediately.

Note: The contrast between the crunchy seeds and vegetables and the rich, savory sauce is what makes this dish so delicious. Serve it on its own, or with rice or noodles.

Cook's Tip: Oyster mushrooms are delicate, so it is better to tear them into pieces along the lines of the gills, rather than slice them.