Stir Fried Seeds with Vegetables
2 Tbs vegetable oil
2 Tbs sesame seeds
2 Tbs sunflower seeds
2 Tbs pumpkin seeds
2 garlic cloves, finely chopped
1 inch piece of fresh ginger root (peeled and finely chopped)
2 large carrots cut into batons
2 large courgettes (zucchini) cut into batons
1.5 cups oyster mushrooms torn into pieces
5 oz spinach leaves, coarsely chopped
small bunch fresh mint and a small bunch fresh cilantro leaves and stems chopped
4 Tbs black bean sauce
2 Tbs light soy sauce
1 Tbs palm sugar (or light brown sugar)
2 Tbs rice vinegar
Heat the oil in a wok or large frying pan. Add the seeds, toss over medium heatfor one minute and then add the garlic and ginger and continue to stir fry until the ginger is aromatic and the garlic is golden brown. Do not let teh garlic burn or the taste will be bitter.
Add the carrot and zucchini and the sliced mushrooms and stir fry over a medium heat for a further five minutes or until the vegetables are all crisp tender and golden brown at the edges.
Add the spinach with the fresh herbs. Toss over the heat for one minute, then stir in the black bean sauce, soy sauce, sugar and vinegar. (I premixed these ingredients into a sauce to make this one easier.) Stir fry for one or two more minutes until combined and hot, serve immediately.