Vegetable stir-fry with rice
Vegetables stir-fried over a high heat – onion, carrot, peppers, courgette, cabbage and bean sprouts – with soy sauce and spring onion, served over rice. A common weeknight dinner in Argentina and Uruguay; sometimes with tofu or scrambled egg, or with noodles.
- 30 minTime
- 27 minHands-on
- 4Portions
- 12 gprotein per portion
- 470kcal per portion
Ingredients for 4 portions
- 1Yellow onion, thinly sliced
- 2Carrots, in thin batons
- 2Bell peppers, 1 red and 1 green, in strips
- 1Courgette, in batons
- 300 gWhite cabbage, shredded
- 2 clovesGarlic, finely chopped
- 1 tspGinger, grated (optional)
- 3Spring onions, sliced
- 3 tbspRapeseed oil
- 200 gBean sprouts
- 5 tbspSoy sauce
On the side
- 300 gRice
Method
- Boil the rice in plenty of salted water for 16–18 minutes until tender, then drain.
- Meanwhile, slice the onion, cut the carrots, peppers and courgette into strips and shred the cabbage. Chop the garlic, grate the ginger and slice the spring onions.
- Heat the oil in a wok or large frying pan over a high heat and stir-fry the onion and carrots for 3 minutes.
- Add the peppers and cabbage and stir-fry for 3 minutes. Add the courgette, garlic and ginger and stir-fry for 2 more minutes, until the vegetables are tender but still crisp.
- Add the bean sprouts, spring onions and soy sauce and toss for 1–2 minutes until everything is glossy. Serve over the rice.
