Stir-Fried Seeds and Vegetables

Name: Stir-Fried Seeds and Vegetables
Yield: Serves Four
Cuisine: Thailand
Ingredients: 15 ml/1 tbsp palm sugar or light muscovado (brown) sugar; 30 ml/2 tbsp rice vinegar; small bunch fresh mint or coriander (cilantro), leaves and stems chopped; 60 ml/4 tbsp black bean sauce; 30 ml/2 tbsp light soy sauce; 150 g/5 oz watercress or spinach leaves, coarsely chopped; 2 large carrots, cut into batons; 2 large courgettes (zucchini), cut into batons; 90 g/3½ oz/1½ cups oyster mushrooms, torn in pieces; 30 ml/2 tbsp pumpkin seeds; 30 ml/2 tbsp sunflower seeds; 2.5 cm/1 in piece fresh root ginger, peeled and finely chopped; 2 garlic cloves, finely chopped; 30 ml/2 tbsp sesame seeds; 30 ml/2 tbsp vegetable oil

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

The contrast between the crunchy seeds and vegetables and the rich, savoury sauce is what makes this dish so delicious. Serve it solo, or with rice or noodles.

Ingredients

30 ml/2 tbsp vegetable oil
30 ml/2

Asia
Thailand
Main course
South East Asia
Vegan

Method

Heat the oil in a wok or large frying pan. Add the seeds. Toss over a medium heat for 1 minute, then add the garlic and ginger and continue to stir-fry until the ginger is aromatic and the garlic is golden. Do not let the garlic burn or it will taste bitter.