This simple but very effective dish with a preparation and cooking time of 15 minutes can complement any rice based meal. An aromatic combination of chilli, ginger, garlic and toasted or pure sesame oil innovatively gives heat and flavour to this asian dish! This healthy recipe will also help you give your leftover rice a new life.
- 4 cloves garlic
- 1 inch (2-3cm) piece of ginger root
- 1 red chilli, de-seeded and chopped (optional)
- 1 carrot
- 1/2 medium zucchini (courgette)
- 1 celery rib
- 4 pak choi leaves
- 1 medium broccoli head
- 2 cups of cooked rice
- 2-3 tbsp light soy sauce
- 1 tbsp sesame oil
- Cooking oil (vegetable oil for frying)
- salt and pepper to taste
- spring onion (without a root bulb) for garnish
1. Peel and finely dice the garlic, ginger, and de-seeded red chilli.
2. Thinly slice carrot and zucchini. Cut celery into bite-sized strips. Separate the green and white parts of pak choi and chop them into small pieces with a chopping knife. Divide broccoli into small florets.
3.Heat the oil in the wok and fry the garlic, ginger and chilli flakes over a low heat for 2 minutes. Add the carrot, zucchini, celery, broccoli and sauté, stirring frequently, for a further 3 minutes. Now, add the white part of pak choi and gently fry for a few minutes before adding the remaining ingredients to the pan — green pak choi leaves mixed with soy sauce. Finally, add rice and mix all thoroughly.
4.Remove from heat; add sesame oil, salt and pepper (more soy sauce optionally) tossing gently to combine. Sprinkle with spring onion. Serve immediately.