Vegetable Stir Fry

This is a Vegetable Stir Fry to make your own. Use it for any veggies you want, and serve it as a main or as a side dish with any Asian food. Matched them with some crunchy seaweed crisps from @abakusfoods.

◻️INGREDIENTS

1 onion

1 zucchini

1 aubergine

1 handful green beans

1 cup chickpeas

◻️SAUCE 1 tbsp cornflour / corn starch

1 1/2 tbsp soy sauce , light or all purpose

2 tsp Oyster Sauce

1/2 tsp sesame oil (optional)

Dash of white pepper (or black)

3/4 cup / 185 ml water

◻️GARNISHES, OPTIONAL:

Finely sliced green onions

Sesame seeds

Seaweed Crisps

◻️ Making the rice:

1 cup rice (long or medium grain white rice)

1/5 cups water

Method

1. Start by making the rice, wash your rice 3-4 times until water is almost clear. Bring to boil on medium high heat. Turn to low and cook for 13 minutes. Let it rest for 10 minutes.

2. Making the sauce: add all ingredients in a tall recipient, stir until well combined. Bring in the water and give it a last stir. Set aside for a later use.

3. Heat oil in a wok or large heavy based skillet over high heat.

4. Add garlic and ginger, stir for 10 seconds. Add onion and chickpeas, stir for 30 seconds.

5. Add aubergine, stir for 3 minute.

6. Add zucchini and green beans, then stir for 2 to 3 minutes until the vegetables are almost cooked.

7. Add Sauce and toss for 1 minute until Sauce thickens and becomes glossy, coating all the vegetables. Don't overcook so they become floppy and limp - they should be just cooked, "crisp tender".

8. Remove from heat and serve over rice (low carb option: cauliflower rice). This time I have added on my plate, crisp seaweed for a lovely crunch and extra flavour.

9. Also, garnish with green onions and sesame seeds if using.

10. Enjoy!
    

Full method here⬇ https://youtube.com/shorts/Fa245Sjr1H4?feature=share

😋