Yummy veggie recipes

1½ cups basmati rice 1-2 tbs olive oil 250g Fry’s Soya prawns or any other of your choice 1 knob butter Few pinches of black pepper ¼ cup red onion, finely sliced 1 tbs garlic, finely chopped 1 tbs ginger, finely chopped 1 cup green pepper, julienned 2 cups cabbage, finely sliced Spring onion, finely sliced, to garnish

Mixed together to form a paste: 2 tbs tomato paste 1 tbs dark soy sauce ½ tbs black bean sauce 1-2 tbs hot or medium chilli powder

Boil rice for 9-10 minutes until soft but firm. Do not over cook. Rinse with cold water and allow to cool. While the rice is cooking, chop up vegetables. In a separate bowl mix the ingredients to form a paste. Keep aside. Heat 1 teaspoon oil in a wok or big pot. Add soya prawns and butter. Fry for 2-3 minutes. Add 1 tsp garlic, black pepper and a few pinches salt. Stir-fry until golden brown. Remove soya prawns. Keep aside. In the same wok/pot, heat olive oil. Add onions, ginger and garlic. Fry for a few seconds. Add paste. Fry for 30-45 seconds. Toss in green pepper and cabbage. Stir-fry for 3-5 minutes (depending on how soft you like your vegetables). Add cooked rice and soya prawns. Toss or stir-fry for 2-3 minutes. Garnish and serve as desired.

Hint: Serve with soy sauce and pickled cucumber. For this, dice 1 cup cucumber and finely slice 2-3 green chillies, then add to 1½ cups of vinegar with 1 tbs sugar and season with salt.