This is a really delicious change from traditional Asian-flavoured stir-fries and I think you’re going to love it.
Serves: 4
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 300g uncooked rice
- 2 tbsp olive oil
- 1 red onion, finely sliced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried marjoram
- ½ tsp dried oregano
- ½ tsp dried tarragon
- 3 cloves garlic, sliced
- 3 carrots, peeled & sliced
- ½ head broccoli, florets sliced
- ½ head cauliflower, florets sliced
- 1 red capsicums, large, sliced
- 100g snow peas, cut into thirds
- 120mL chicken stock, bone broth or vegetable broth for vegetarian option
Method
- Rinse and cook the rice according to the packet instructions.
- Meanwhile, heat the olive oil in a wok over high heat and add the onion. Fry until it’s soft and translucent, stirring regularly.
- In a small bowl, combine all the dried herbs.
- Add the herbs, garlic and vegetables to the wok with the broth. Stir to cook the vegetables quickly.
- Serve the vegetable stir-fry with rice and enjoy!
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
