Meat-free Mon­day

With spring ve­g­ies, nuts, cheese and eggs, these de­lec­ta­ble dishes will dance on your tongue!

The Australian Women’s Weekly Food Magazine - - Contents - PHO­TOG­RA­PHER JAMES MOF­FATT STYLIST OLIVIA BLACK­MORE PHOTOCHEFS NA­DIA FONOFF & AMAL WEB­STER

BROC­COLI RICE WITH CHILLI & CRISPY EGG PREP + COOK TIME 30 MIN­UTES SERVES 4

750g broc­coli

100g sugar snap peas, trimmed

100g snow peas, trimmed

¼ cup (60ml) peanut oil

1 small red onion (100g), sliced thinly 2 cloves gar­lic, crushed

2 tea­spoons grated fresh gin­ger

2 fresh long red chill­ies, sliced thinly 1 cup (80g) bean sprouts

2 tea­spoons soy sauce

4 eggs 1 Cut broc­coli into flo­rets, then coarsely chop stems. Add broc­coli flo­rets and stems to a medium saucepan of boil­ing wa­ter. Boil for 1 minute. Re­move broc­coli from the wa­ter with a slot­ted spoon.

Place broc­coli in a bowl of iced wa­ter un­til cool. Re­move from wa­ter. Drain on a clean tea towel or pa­per towel. Re­peat with the sugar snap peas and snow peas, cook­ing snow peas for 30 sec­onds. Cut snow peas in half di­ag­o­nally.

2 To make broc­coli rice, process broc­coli stems and flo­rets in a small food pro­ces­sor un­til finely chopped and mix­ture re­sem­bles rice grains. Trans­fer to a medium bowl. 3 Heat 2 ta­ble­spoons of the oil in a wok or large fry­ing pan over medium-high heat. Stir-fry onion for 3 min­utes or un­til soft. Add gar­lic, gin­ger and chilli. Stir-fry for 1 minute or un­til fra­grant. Add sugar snap peas and snow peas. Stir-fry for 1 minute or un­til heated through.

4 Add broc­coli rice, sprouts and soy sauce to wok. Stir-fry for 1 minute or un­til well com­bined. Di­vide broc­coli mix­ture among bowls or plates.

5 Heat 1 tea­spoon of the re­main­ing oil in a wok or fry­ing pan. Cook

1 egg un­til white is set and edges are just crisp. Place egg on top of broc­coli mix­ture in bowl. Re­peat with re­main­ing oil and eggs.

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