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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

more of this author
Oct-27-2014-issue

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