Leek, Lime and Tomato Rice Stir-fry With Vietnamese Coriander

leek stir fry

leek stir fry


 
Serves 1 – adjust volumes depening on how many you’re serving.. 
The flavour combination of this ultra quick healthy lunch or supper dish, literally bursts in your mouth, you’ve got to make it to really get what I mean…

  • Pak choi – handful ·
  • 10 halved rosa tomatoes ·
  • 2 cloves garlic – finely chopped ·
  • 15 baby leeks or 6-7 large – cut off the greens and slice into coins
  • · 2mm ginger – skin peeled – cut into small cubes ·
  • Juice of half a lime ·
  • Generous splash of soy ·
  • Sesame oil – 2 Tb ·
  • 1 cup of brown organic rice – pre-cooked
  • ¼ cup · Vietnamese coriander (just utter heaven in stir-fries – think coriander with a lemon twist) ·
  • 1 Tb coriander to serve

Directions

Heat the sesame oil in a wok or frying pan on medium heat. Throw in the leeks, garlic and ginger altogether and fry on medium heat just until the leeks are starting to show signs of turning golden at the edges. Then throw in the rosa tomatoes, fry on medium heat for another minute Add the pak choi and Vietnamese leaves turn to mix with everything else Splash in some soy, the juice of half a lime, throw in the rice and stir to mix You won’t need any added salt with the saltiness of the soy sauce blended with the crisp notes of the sesame oil and the zing that the lime gives this Serve with coriander Notes – This is one of those quick ‘toss about’ meals that doesn’t sound anywhere near as incredible as it tastes and makes you exclaim out loud because it takes you by surprise, the combination of the lime, soy, sesame oil, garlic is heavenly and the Vietnamese coriander – my new favourite herb perhaps of them all really gives it something special. You’re unlikely to have Vietnamese coriander in the fridge though unless you ordered it from us this week and I only know of one person who did…so just use normal coriander…. I’ll definitely be doing this one again… I also think you could turn this into a salad and that this would taste great chilled too, if you went to try this as a salad, leave to cool and then serve on green leaves of choice.

Comments: 1

  • Yvonne Jackson

    Hi Debbie, thankyou for all the amazing recipes :)

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