Recipe

Wasabi Stir-Fry

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Wasabi Stir-Fry

Veggie stir-fry served with a soft boiled egg and fluffy rice, covered in a wasabi sauce.




Ingredients to serve 2

  • ¾ cup x parboiled brown rice
  • 2 cups x boiling water (for the brown rice)
  • 2 x eggs (from your pantry)
  • ½ x lime
  • 2 x carrots
  • 1 tbsp x soy sauce
  • 1 tbsp x sesame oil
  • 10g x fresh ginger – peel & chop finely
  • ½ tsp x wasabi paste
  • ½ head x broccoli
  • ¼ x red cabbage – slice thinly
  • 3 x spring onions – slice thinly at an angle
  • 5g x fresh coriander – pick off leaves & chop finely
  • 5g x fresh mint – pick off leaves & chop finely
  • 20g x mixed sprouts
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 1½ cups x parboiled brown rice
  • 4 cups x boiling water (for the brown rice)
  • 4 x eggs (from your pantry)
  • 1 x lime
  • 4 x carrots
  • 2 tbsp x soy sauce
  • 2 tbsp x sesame oil
  • 20g x fresh ginger – peel & chop finely
  • 1 tsp x wasabi paste
  • 1 head x broccoli
  • ½ x red cabbage – slice thinly
  • 6 x spring onions – slice thinly at an angle
  • 10g x fresh coriander – pick off leaves & chop finely
  • 10g x fresh mint – pick off leaves & chop finely
  • 40g x mixed sprouts
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Brown rice (parboiled): Place a saucepan on medium heat and pour in the boiling water (see quantity above for the brown rice). Add a little salt, then add the rice and boil gently for 18-20 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 3

Eggs: Boil the kettle again. Place a large saucepan on medium-high heat and add the boiling water with a little salt. Bring the water to a simmer (gently boil), add the eggs and cook for 6 ½ minutes for soft boiled eggs. The white should be set, and the yolks (yellow) should be runny. Peel the eggs and cut into quarters.

Step 4

Lime: Using the fine side of a box grater, grate the peel of the lime to create zest. Then cut in half and juice. Set aside.

Step 5

Carrots: Cut the carrots into matchsticks. Here’s how: peel the carrots. Cut them in half crossways. Now slice each piece lengthways (5mm). Finally place each piece down flat and cut lengthways again into a matchstick – about 5mm wide.

Step 6

Sauce: In a bowl, mix together the soy sauce, sesame oil, ginger, wasabi paste, the lime zest and juice.

Step 7

Stir-fry: Cut the broccoli into florets and cut the bigger florets in half. Place a large frying pan on medium-high heat with a drizzle of olive oil and add the broccoli and carrots. Season with salt and pepper and cook for 3 minutes before adding the red cabbage, spring onions and HALF the sauce. Cook for 2 minutes until the veggies are cooked, but with a slight bite.

Step 8

Serve in a bowl with the egg and rice and top with the coriander, mint and mixed sprouts. Drizzle over the REST of the sauce.