Stir-Fry with Vegetables and Rice
Main Dishes • Pan-Asian
Description
Stir-Fry with Vegetables and Rice
Ingredients
- Onion 1 head
- Vegetable Oil 1 tablespoon
- Leek 2 stalks
- Potato 1 piece
- Barbecue sauce 3 tablespoons
- Basmati rice 5 oz
- Cauliflower 10 oz
- Tomatoes 15 oz
- Chicken Broth 25 fl oz
- Chickpea 15 oz
- Chinese green beans 5 oz
Step-by-Step Guide
Step 1
Dice the onion and potato, and slice the leek into rings. Chop the tomatoes finely.
Step 2
Sauté the onion, add the leek and potato, and cook until soft.
Step 3
Add the curry sauce, rice, stir, and sauté.
Step 4
Add the cauliflower florets, tomatoes, pour in the broth, season, and stir. Cover and simmer the stir-fry, reducing the heat.
Step 5
Add the chickpeas and green beans, and cook for another 5 minutes until the rice is done. Remove from heat, cover with a lid and a towel, and let it steam for 5 minutes.
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