Stir-Fried Seeds and Vegetables Recipe
 The contrast between the crunchy seeds and
vegetables and the rich, savory sauce is what makes this dish so
delicious. Serve with rice. Oyster mushrooms have acquired their name
because of their texture, rather than flavor, which is quite superb. They
are delicate, so it is usually better to tear them into pieces along the
lines of the gills, rather than slice them with a knife.
Ingredients: (Serves 4)
30 ml/2 tablespoons vegetable oil
30 ml/2 tablespoons sesame seeds
30 ml/2 tablespoons sunflower seeds
30 ml/2 tablespoons pumpkin seeds
2 garlic cloves, finely chopped
2.5 cm/1 inch piece fresh root ginger,
peeled and finely chopped
2 large carrots, cut into batons
2 large zucchini (courgettes), cut into
batons
90 g/3½ oz/1½ cups oyster mushrooms, torn in
pieces
165 g/5½ oz watercress or spinach leaves,
coarsely chopped
Small bunch fresh mint or cilantro
(coriander), leaves and stems chopped
60 ml/4 tablespoons black bean sauce
30 ml/2 tablespoons light soy sauce
15 ml/1 tablespoon palm sugar or light
muscovado (brown) sugar
30 ml/2 tablespoons rice vinegar
Method:
Heat the oil in a wok or large frying pan.
Add the seeds. Toss over a medium heat for 1 minute, then add the garlic
and ginger, and stir-fry until the ginger is aromatic and the garlic is
golden. Do not let the garlic burn or it will taste bitter.
Add the carrot and zucchini batons and the
torn mushrooms to the wok or pan 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.
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. Stir-fry for 1-2 minutes, until combined and
hot. Serve immediately.
Happy Cooking,
Carol |
