Stir-Fried Seeds and Vegetables

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

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
Vegan
South East Asia

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.