Vegetable Stir-fry with Buttered Rice
A simple healthy option for a quick evening meal! Feel free to add some sliced duck, beef, chicken or pork to this for a non vegetarian option.
2 people
25 minutes
15 minutes
Ingredients
- 75 g Broccoli broken into small spears
- 1 - Red Onion thinly sliced
- 1 - Red Pepper thinly sliced
- 1 - SuperValu Carrot peeled and thinly sliced
- 1 - SuperValu Courgette thinly sliced
- 0 - SuperValu Fresh Thyme woody stems removed
- 4 cloves SuperValu Garlic crushed
Buttered Rice
-
1
sprig
SuperValu Fresh Thyme
-
0
-
SuperValu Rice
From the Store Cupboard
-
1
oz
SuperValu Butter
-
1
tbsp
SuperValu Honey
-
1
tbsp
SuperValu Olive Oil
-
0
-
SuperValu Salt
-
1
tbsp
SuperValu Soy Sauce
Method
- Cook the rice according to the packet instructions but when cooking it stick the sprig of thyme down in the water to flavour the rice.
- Add the butter and seasoning to the rice just before serving with the Stir-fry.
- Heat a large wok until smoking hot.
- Add the olive oil, followed quickly by the garlic, sliced carrot, red pepper, red onion and courgette.
- Cook quickly for 3-4 minutes then add the broccoli and continue to cook for a further 2-3 minutes.
- Mix together the soy sauce, honey and thyme leaves and pour this in on top of the stir fry at this stage and stir rapidly to ensure all the vegetables get coated with the mixture.
