NZ Woman's Weekly
Green vegetable stir-fry with sesame haloumi

Green vegetable stir-fry with sesame haloumi

Serves 4 (as a side dish)

The key is to not overcook the greens so they keep all their antioxidants. Adding a little water or stock when stir-frying allows the greens to steam and cook evenly.

  • 2 tbsp sesame oil, divided
  • 1 clove garlic, finely chopped
  • 2 zucchini, sliced on the angle
  • 4 small bok choy, quartered lengthwise
  • 100g snow peas
  • ½ medium-sized broccoli, cut into florrets
  • 2-3 sliverbeet leaves, shredded
  • ½ cup water or vegetable stock
  • 200g haloumi cheese, sliced into thin strips
  • ¼ cup sesame seeds, toasted
  • ¼ cup sweet chilli sauce
  • 2-3 tbsp soy sauce

1 Heat the sesame oil in a wok or stir-fry pan and saute the garlic, zucchini, bok choy, snow peas and broccoli for 2-3 minutes until starting to colour.

2 Add ½ cup water or stock and the silverbeet. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. Add sweet chilli sauce and soy, and toss to coat the vegetables.

3 Meanwhile, heat the oil in a shallow pan. Sprinkle the haloumi with sesame seeds, then fry for about 1-2 minutes each side until golden.

4 Serve the greens, topped with a few slices of sesame haloumi.

Photos: Nick tresidder • Props: Natalie Hoelen

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