Stir-fry Veggies with Rice or Noodles

Who doesn’t love a good stir-fry.  They are delicious and highly nutritious and fairly quick to put together.  It is also a wonderful way to get in all your veggies for the day.  For a low carb option, you also use zucchini noodles. 

Ingredients

4 (250ml)cups cooked rice of your choice or 
Noodles of your choice prepared as per the instructions on the pack. 
A splash of oil 
1 Med onion cut into thick slices
1-2 Green chillies slit into halves (optional) 
2-3 Red chillies broken into pieces or left whole 
1 Sml punnet snap peas
2 small carrots peeled and cut diagonally
1 small punnet baby corn
1 large red pepper deseeded and cut into chunky pieces
1 Tbsp garlic/ginger paste 
3 generous handfuls of sliced cabbage 
1 packet Soya chicken julienne strips precook in the air fryer at 200 c for 4 mins  (optional) 
1 Tbsp (15ml) white sesame seeds 

Stir-fry Sauce 
80ml soy sauce
80ml water
2 Tbsp (30ml) rice vinegar 
2 Tbsp (30ml) black bean sauce 
Mix sauce ingredients in a small bowl or jug
 

Let’s Cook

Heat the oil in a pot or wok. The oil should be nice and hot. 
Toss in the onions and chillies and fry out for about a minute. 
Throw in the snap peas, carrot, baby corn and peppers –  stir-fry for a few minutes
Spoon in the garlic and ginger paste – cook out for 30 seconds. 
Add the cabbage and give it a good stir.  
Pour in the stir fry sauce. Give it a good mix to incorporate all the flavours.  Continue to Stir-fry for a few minutes. 
Add the pre-cooked soya chicken julienne.  (Add a bit of water to rehydrate if it is too dry) Again stir to infuse all the flavours.  
Stir in the rice or the noodles stir fry for a few minutes.  
Garnish with sesame seeds