Indonesian-Style Vegetable Stir-Fry
Portions
Serving 2
Duration
40 minutes
Good for
Lunch
Ingredients
125 g carrots
100 g broccoli
100 g snow peas
1/2 red bell pepper
1/2 yellow bell pepper
1/2 red onion
1/2 stalk lemongrass
1/2 tbsp ground ginger
25 ml coconut milk
1/2 tbsp sesame seeds
Salt and pepper
Olive oil (for tossing)
Portions
Serving 2
Duration
40 minutes
Good for
Lunch
Preparation
1. Preheat the oven to 200°C (400°F).
2. Peel and wash the carrots. Wash and dry the bell peppers. Cut the carrots and peppers into julienne strips.
3. Trim the snow peas.
4. Peel and slice the onion.
5. Separate the broccoli into small florets.
6. Peel the lemongrass stalk and slice it finely.
7. In a large bowl, toss all the vegetables with oil, lemongrass, ginger, salt, and pepper.
8. Place the vegetables in an ovenproof dish and roast for 25–30 minutes, stirring halfway through, until they are well roasted but still slightly crisp.
9. At the end of cooking, pour the coconut milk over the hot vegetables and mix gently.
10. Serve hot, sprinkled with sesame seeds just before serving.
