The beautiful wild brown rice cooked faster than I expected and was mixed with a little split green peas. I used no flavours in this as I knew that all the flavour would come from the firm juicy stir fry veg mix and what I was about to put into that! Hot! But not hot enough to make my nose run, just perfect with lovely after-notes to the meal.
All you need is : (for portion of two)
2 x 250 ml wild brown rice
1 sweet red bell pepper (cut into 2 or 3 cm chunks)
1 carrot (cut into strips of 1/2 cm thick, then sliced at slants, I didn’t bother peeling mine)
3 slices red cabbage (shredded)
3 slices green cabbage (shredded)
1 medium red onion chopped
2 cloves garlic (finely chopped)
1 slice ginger (finely chopped)
3 red chills (finely chopped)
2 table spoons olive oil
1 teaspoon tamarind past diluted in 250 ml water
1 teaspoon asparagus and seaweed mix
2 tablespoons of soy sauce (less sodium)
Boil your rice to same part water. You will probably need to add a cut or two after about 20 minutes. Your rice ought to take about 30 minutes or so on high heat. Boil.
In the mean time prep your other ingredients as described above.
About 30 minutes into your rice prep. Start your stir fry.
Add oil to pot/wok, on high heat. Then add your onions for a few seconds. Then add the rest of your veg.
A couple of minutes into this add your diluted tamarind mix and your spice, as well as your soy sauce.
When your rice is ready, plate, add your stir fry. If you wish add a little more soy sauce & enjoy!
Big Luv from me Vegan Chef On The Run
and the team @ ~ Active Vegan ~