Side Dishes Lunch/Dinner Thai Green Veggie Rice Bowl
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
- 1 tsp vegetable oil
- 2 x 220g Vivera veggie soya mince
- 4 spring onions, finely sliced
- 2 garlic cloves, finely grated or crushed
- 2 chillies, seeded and finely sliced
- 160g green beans, cut into 4cm pieces
- 240g sugar snaps
- 2 medium carrots, peeled then peeled into ribbons
- 2 tsp soy sauce 2 tsp soft brown sugar 1 lime, zested and juiced
- 2 tbsp roughly chopped basil leaves
- 2 tbsp roughly chopped coriander
- 1 tbsp roughly chopped mint leaves
- 2 x 250g Tilda microwaveable jasmine rice
Nutrition
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Method
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Heat a wok or sauté pan until hot.
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Add the oil and the veggie mince and stir fry for 2 minutes until just browning.
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Add the spring onions, garlic and 2/3 of the chilli and cook for another minute then add 500ml water and bring to the boil.
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Crumble in the stock cube and stir to combine, then add the green beans and sugar snap peas and simmer for 2-3 minutes until just tender.
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Stir in the carrot strips, soy, sugar, lime zest and juice and cook for 1 minute.
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Stir in ¾ of the herbs and serve with the rice, heated according to packet instructions.
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Scatter the remaining herbs and chilli over the top.
