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Vegetable and rice stir-fry with sweet and sour dressing |
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Serves 4
Ingredients:- 1½ cups vegetable stock
- ¾ cup uncooked white rice
- 1 tbsp margarine
- 1 large red pepper
- 1 large green pepper
- 4 baby marrows
- 4 celery stalks
- 225g button mushrooms
- 1 bunch spring onions
- 3-4 tbsp olive oil
Sweet and sour dressing:- 2 garlic cloves, crushed
- ¼ cup ginger
- ¼ cup soy sauce
- ¼ cup lemon juice
- 1 tbsp wine vinegar
- 2 tbsp honey
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Method: - In a pot combine stock, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
- Cut the peppers, baby marrows and celery into 5cm matchsticks. Trim the spring onions so there is 2.5cm of the green part left, and cut lengthwise, either in half or quarts or you can leave them whole. Slice the button mushrooms.
- Next make the sweet and sour dressing; blend all the ingredients in a blender or food processor, or mix them in a bowl.
- Make the stir-fry just before you want to eat and ensure that the rice is already cooked.
- Heat the oil in a wok, then put in the vegetables and stir-fry over high heat for two minutes, until they begin to soften.
- Add the rice and stir-fry for a further one to two minutes to heat through.
- Top with sweet and sour dressing.
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