Asparagus and edamame stir-fry

Method

1. Rinse the rice and tip it into a small pan with 300 ml of water and a pinch of salt. Bring to the boil, put the lid on, turn the heat right down and cook for 12 minutes, then leave it covered off the heat.
2. Snap the woody ends off the asparagus and cut the spears into 4 cm lengths. Trim the mangetout, slice the garlic, grate the ginger and slice the spring onions.
3. Toast the sesame seeds in a dry wok or large frying pan over a medium heat for 2 minutes, until golden, then tip them out.
4. Warm the sesame oil in the wok over a medium-high heat until hot but not smoking. Stir-fry the asparagus and mangetout for 3 minutes, until bright green.
5. Add the garlic, ginger and edamame, straight from frozen if need be, and stir-fry for 2 minutes, until the edamame are hot.
6. Add the soy sauce, rice vinegar and spring onions and toss for 1 minute.
7. Fluff the rice with a fork, spoon the stir-fry on top and sprinkle with the sesame seeds.

Tip Do not cook the green vegetables any longer than the times here. They go from bright to dull in under a minute.

Photo made with AI.

From Nosha · nosha.app