Stir-Fry with Vegetables and Rice
Main Dishes | Pan-Asian cuisine
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
4
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 - 7.1 oz
- Cauliflower - 8.8 oz
- Tomatoes - 14.1 oz
- Chicken Broth - 23 fl oz
- Chickpea - 14.1 oz
- Chinese green beans - 5.3 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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