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M A D E W I T H L O V E I N K E N Y A
Teriyaki Stir Fry
(inspired by Jo Scarratt Jones’s book: Eat well for Less Everyday)
Preparation time: 20 Minutes
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INGREDIENTS
300g brown basmati rice
3 tsp groundnut oil
125g unsalted cashew nuts
3 garlic cloves, finely sliced
7cm piece of fresh root ginger, peeled and finely chopped
2 red onions, finely sliced
3 peppers (mixed colours), deseeded and finely sliced
240g broccoli, central stalk thinly sliced, then the remainder cut into small orets
240g green beans, cut into 3cm-length pieces
400g frozen raw peeled king prawns, defrosted
3 carrots, peeled lengthways into long, thin ribbons (using a speedy/veg peeler)
240g frozen sweetcorn
3 tbsp Jars of Goodness Teriyaki Sauce
1 tbsp toasted sesame oil
Finely grated zest and juice of 1 lime
2 red or green chillies, deseeded and finely chopped (optional)
Sea salt, to taste
METHOD
- Bring a large saucepan of salted water to the boil, add the basmati rice, stir well, then return to the boil. Reduce the heat to a simmer and cook for 25 minutes until tender. Drain and return to the pan.
- Meanwhile, prepare all the vegetables so that the stir-fry and rice will be ready at the same time (see Tip).
- Heat a large wok until hot. Add 1 teaspoon of the groundnut oil and the cashews and stir-fry over a high heat for 1–2 minutes until golden brown. Tip out onto a kitchen paperlined plate and set aside.
- Add the remaining oil to the wok. Add the garlic and ginger and stir-fry over a high heat for 1 minute, then add the red onions and peppers and stir-fry for 2 minutes.
- Add the broccoli and green beans, then add 200ml of cold water, stir well, cover with a lid and steam for 1 minute.
- Stir in the prawns, cover and cook for 1 minute until just turning pink, then add the carrot strips, sweetcorn, teriyaki sauce and another 100ml of cold water. Stir-fry for a further 2 minutes until the veg are just tender and the prawns are pink and cooked through.
- Return the toasted cashews to the pan, along with the toasted sesame oil and lime zest and juice and stir through.
- Divide the cooked rice between serving plates and top with the stir-fry. Scatter over the chillies to garnish, if you like.
Tip: Don’t start cooking the stir-fry until all the veg are chopped and the rice is about 10 minutes away from being cooked, to ensure that the stir-fry and rice are ready together. Have a timer nearby, it really does help with stir-fries!