Recipe by Jacob Wealleans
- 2 tbsp Sunflower oil
- 1 onion diced
- 1 clove Garlic minced
- 1 tsp fresh Ginger
- 2 Carrot cut into matchsticks
- 1 Red pepper cut into matchsticks
- 1 cup Broccoli florets
- 1 cup Peas
- 1 cup green Beans
- Pinch Salt and pepper
- 2 cup rice
- Optional:
- Peanuts
- Serve with fresh parsley or coriander
Sauce
- 1/4 cup Soy sauce salt reduced
- 2 Tbsp Corn starch slury
- 2 tbsp Brown sugar
- 1/4 cup Vege broth
- Heat oil on medium temperature in large pan until oil is little bubbly add onion and cook till soft.
- Add minced garlic and fresh ginger to the onion and add carrots, red pepper, broccoli geen beans and peas mix together and cook of until vegetables untill they are soft.
- In a pot add two cups of rice and cover rice with water until rice is fully submerge and cook on low to medium heat
- In a separate bowl pour in broth, soy sauce and brown sugar mix well until there are no lumps.
- In a little bowl make a cornstarch slurry (2 Tbsp cornstarch and 2 Tbsp vegetable broth) mix until smooth then add into your sauce and pour sauce over vegetables
- Allow sauce to thicken and vegetables to soften and add in peanuts if you want.
- Rinse off rice and plate up as you like and sprinkle on parsley if you want