- PrepPreparation time20 minutes
- CookCooking time35 minutes
- ServesServes2
- Nutrition (per serve)Nutrition (per serve)Protein: 14gSodium: 788mg
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Print- 1 cup cooked green and brown lentil mix (use canned varieties)
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, finely sliced
- 1 small onion
- 1 small carrot
- Half capsicum
- 1 cup green beans
- 1 tablespoon low sodium soy sauce or tamari
- 1 teaspoon rice vinegar
- 1 tablespoon oyster sauce
- Half teaspoon black pepper
- 2 tablespoons olive oil
- Half uncooked cup basmati rice
- 1 cup water
- Spring onion (for garnish)
- Coriander (for garnish)
- Sesame seed (for garnish)
- Salt and pepper to taste
- If using dried lentils, soak overnight and boil until tender (can take about 20 minutes), then drain. Canned varieties can be rinsed well and drained.
- Heat oil in a wok or frying pan, add garlic and onion. Stir-fry for 30 seconds.
- Add your veggies – you can always add any other leftover veggies you have in the fridge and cook until tender.
- Add lentils, soy sauce/tamari, vinegar, oyster sauce and stir-fry until all the vegetables are coated
- To make the ginger rice: add the rice, water, ginger, and salt (to taste) to a pot. Bring to a boil, reduce the heat to low, cover, and cook for 15 to 20 minutes until the rice is tender and the water is absorbed. Tip: you can prepare this the night before – and add it in to your stir-fried veggies the next day!
- Add spring onion, coriander and sesame seeds for garnish.