Recipe from What's For Lunch, Honey?
500g mixed sprouts, I used sprouted sunflower seeds, mung bean sprouts,
radish seed sprouts and lentil sprouts
1 bunch of coriander leaves, chopped
1 bunch chives, chopped
2 garlic cloves, finely chopped
20g fresh ginger, cut in juliennes
100g mixed vegetables, cut in juliennes. I used carrots, yellow bell peppers and parsnip
1-2 teaspoons Szechwan peppercorns, dry roasted and gently crushed
1-2 tablespoons canola oil
- Heat the oil in a wok until hot, swirling the wok to coat it in the oil. Add
the garlic and ginger and sauté until transparent and fragrant.
- Add the mixed sprouts and vegetables and stir fry for approx. 2-3 minutes,
then add the herbs and toss.
- Sprinkle in the Szechwan peppercorns and salt to taste, stir and allow the
Szechwan peppercorns to unfold their aroma - approx. 1-2 minutes.
- Serve immediately with steamed brown rice.