Brown Rice Stir-Fry Recipe

Ingredients

• 5½ oz 150 g) sugarsnap peas, cut into ½ in (1 cm) pieces
• 2 asparagus spears, cut into ½ in (1 cm) pieces
• salt
• 2 tbsp sunflower or vegetable oil
• 5½ oz (150 g) zucchini, cut into ½ in (1 cm) cubes
• 4 scallions, finely sliced
• 2 garlic cloves, finely chopped
• 1½ in (4 cm) piece of fresh ginger, finely chopped
• 1 green chile pepper, seeded and finely chopped
• 1¾ lb (800 g) cooked, cold brown rice
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tbsp rice wine or dry sherry
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds

1. Blanch the sugarsnap peas and asparagus in a large pan of boiling salted water for 1 minute, then drain and refresh them under cold water.
2. Heat the oil in a large wok and stir-fry the zucchini over high heat for 2 minutes until they start to color. Add the scallions, garlic, ginger, and chile and cook for another minute.
3. Add the blanched vegetables and cook for a minute, then add the rice with the remaining ingredients. Stir-fry for a minute or two until everything is well combined and the rice is hot.