Sticky Stir-fried Vegetables with Coconut Rice
Stay-in tonight and dine on this flavorful takeout style Sticky Stir-fried Vegetables with Coconut Rice recipe made with a medley of fresh vegetables, a homemade stir-fry sauce on a bed of coconut rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 - 6 servings
- Category: Rice Bowls
- Method: Stovetop
- Cuisine: Asian
Ingredients
For the coconut rice:
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Vegetable oil, for brushing
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2 cups of basmati rice
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2 cups of coconut milk
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1 ¾ cup of water
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Pinch of salt
For the stir-fry:
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2 tbsp of sesame oil
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2 garlic cloves, crushed and diced
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1-inch piece of ginger root, peeled and diced or finely grated
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½ white onion, finely diced
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2 cups of sliced zucchini
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2 cups of diced eggplant
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3 cups of broccoli florets
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1 cup of sliced mushrooms
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1/3 cup of vegetable stock
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2 tbsp of soy sauce or tamarin
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1 tbsp of rice wine vinegar
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2 tbsp of maple syrup
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2 tsp of cornstarch
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2 tbsp cold water
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Juice of one lime
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A bunch of green spring onions thinly sliced
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2 tbsp of sesame seeds
Instructions
- Brush the bottom and sides of a saucepan with oil. This will ensure the rice doesn’t stick. Add the rice, salt, coconut milk and water. Stir and cover with a lid. Bring to boil over medium-high heat, then reduce the heat to a simmer and cook for an additional 15 minutes or until the rice has absorbed nearly all the liquid. Remove from heat and leave covered for 5-10 minutes.
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Meanwhile, heat the oil in a non-stick frying pan or wok over medium high heat. Add the onion, mushrooms, garlic and ginger and fry for 2-3 minutes. Add the eggplant zucchini and broccoli and cook for another 2 mins. Reduce the heat to low and add the vegetable stock. Cook gently for 5-7mins or until the vegetables are tender.
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Add the tamarin (soy sauce), vinegar, mirin and maple syrup. Turn up the heat to medium and cook for 2-3 minutes. Blend the cornstarch with the 2 tbsp of cold water and add to the pan. Stir gently for 1-2 minutes until the sauce thickens. Squeeze in the lime juice and stir. Taste and season as necessary.
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Fluff up the rice with a fork and divide between serving bowls. Spoon the sticky vegetable mixture over the top and sprinkle with sliced green onions and sesame seeds. Serve immediately.