Veggie Stir-fry with Brown Rice

by Giulio


150g bamboo shoot
100g capsicum
100g onion
100g silverbeet
Soy sauce
Sesame oil
Organic brown rice


To prepare the bamboo shoot: Trim the roots, peel the outer leaves and remove any tough flesh. Cook in a pot of salted boiling water for 20-30 minutes until tender(this allows the compounds that cause any bitterness to evaporate). Cool inside the pot, and once cool slice with a knife: the shoots should be cut across the grain into thin slices. Meanwhile, cook the rice as per the instructions on the packet. Cut the capsicum, onion and silverbeet into long slices. Heat the oil in a pan on a high heat and add all the vegetables. Stir fry for 1 minute then add the soy sauce. Stir fry for a further 1-2 minutes until the vegetables have the desired texture. Add salt to taste. Serve on top of the cooked brown rice.

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