Hoisin Veggie Stir-Fry


Treviso and Rainbow Chard Sauté

Ingredients

Red Bell Peppers, cut in chunks (2 pc)

Yellow Bell Peppers, cut in chunks (2 pc)

Water Chestnuts, halved (1 cup)

Green Zucchini, cut in wedges ( 2 pc)

Mushrooms, chopped (1 cup)

Broccoli, florets (1 cup)

Brinjal Long, cut in wedges (1 pc)

Onion, chopped (1 pc)

Garlic, cut (4 cloves)

Ginger, grated (1 tbsp)

Olive Oil (2 tbsp)

Hoisin Sauce

Sesame Seeds, for garnish

Salt, to taste

: available in Tall Tree Organic Subscription

Method

Serves 2

  1. Heat the olive oil in a skillet over high heat, first add the onions, bell peppers and mushrooms and cook for 2-3 minutes. Next add the garlic, ginger, brinjal and zucchini and cook for a further 2 minutes. Then add the water chestnuts and broccoli and cook. Ensure to keep checking the veggies stay slightly firm.

  2. Add in the hoisin sauce and stir through and heat till veggies are evenly coated and add salt to taste. Once cooked through, remove from skillet and put in a serving bowl.

  3. Sprinkle and toss with sesame seeds and serve!

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