Ginger Vegetable Stir-fry with Camargue & Wild Rice
10 small broccoli florets
2 small carrots thinly sliced
1/2 small tin bamboo shoots
1 cup shredded cabbage
1 small onion
1 large pointed red pepper
1.5 inch piece of fresh ginger, roughly chopped to retain as much gingeriness as possible :)
1 large garlic clove
1 tsp of powdered ginger
4 Tbs Tamari soya sauce
2 Tbs olive/ sesame oil
1 cup mixed red Camargue & wild rice (uncooked)
1 Tbs sesame seeds
If you can’t find the wild & Camargue rices combined, Camargue on its own is fine.
1. Cook the rice according to pack instructions. Begin by frying the onion with the oil and half of the garlic and fresh ginger. Boil the broccoli for 2-3 minutes, then drain and allow to dry.
2. Add the carrot and pepper and stir-fry for another 3 minutes. Meanwhile in a small bowl combine the Tamari, powdered ginger and remaining garlic and ginger.
3. Add the broccoli, cabbage and bamboo shoots and pour over the tamari mixture, stir through for a further minute, then place on top of the Camargue & wild rice. Finally, sprinkle the sesame seeds over the top.
- You can cook the vegetables for longer if you prefer, the stated times are for quite crunchy, just cooked veg.