Ingredients
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200g (1 cup) jasmine rice
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2 kaffir lime leaves
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500ml (2 cups) boiling water
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2 tablespoons oil
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1 x 100g pkt macadamia nuts
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1 red onion, cut into wedges
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1 1/2 tablespoons finely grated fresh ginger
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1 garlic clove, crushed
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1kg Kent pumpkin, peeled, deseeded, cut into 2cm pieces
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1 x 100g pkt baby spinach leaves
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2 tablespoons soy sauce
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2 tablespoons oyster sauce
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2 tablespoons honey
Method
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1Place the rice, lime leaves and water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to medium-low and cook, covered, for 12 minutes. Set aside, covered, for 5 minutes. Use a fork to separate the grains.
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2Meanwhile, heat half the oil in a wok over medium heat. Add the macadamia nuts and stir-fry for 3 minutes or until golden. Transfer to a heatproof bowl.
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3Add the onion to the wok and stir-fry for 1 minute. Add ginger and garlic and stir-fry for 1 minute. Transfer to the bowl.
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4Heat the remaining oil in the wok over high heat. Add the pumpkin and stir-fry for 7 minutes or until just tender. Add the onion mixture, spinach, soy sauce, oyster sauce and honey, and stir-fry for 1-2 minutes or until the spinach wilts.
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5Divide the rice among serving bowls. Top with pumpkin mixture. Serve.
Source: taste.com.au
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