Stir Fry Ingredients:
1 Tablespoon of Stir Fry Oil
3 Spring Onions – Sliced
1 Red Pepper – Cut into bite sized pieces
6 Baby Corns – Cut into bite sized pieces
1 Stick of Celery - Cut into bite sized pieces
1 Carrot - Cut into bite sized pieces
2 Chillies - Sliced
100g of Sugar Snap Peas
Thumb sized piece of Ginger - Grated
6 Stalks of Tender Stem Broccoli - Cut into bite sized pieces
100g of Cashew Nuts
Sauce Ingredients:
Combine in a small bowl.
Juice of 1 Lime
1 Tablespoon of Soft Dark Brown Sugar
1 Tablespoon of Miso
1 Tablespoon of Soy Sauce
To Serve:
30g of Chopped Coriander
1 Tablespoon of Chopped Kimchi
Boiled Rice
Method
Fry the Stir Fry ingredients in the oil on a medium heat for about 8 minutes. Remove from the heat and add the sauce and the coriander, stir well to combine. Add the Kimchi to the prepared rice and stir well to combine. Divide the rice into bowls and serve topped with the Stir Fry.
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