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

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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