This is a simple way of making something really tasty out of vegetables past their best. I used asparagus, carrots and red onion for the photo below, but this dressing is great for just about any vegetable stir-fry. The roasted coconut gives this simple dish that little extra, and you could take it even further if you like by toasting some cashews or peanuts for toppings.
- THE RICE
- 1.5 cups rice of your choice, boiled according to instructions
- ¾ cup shredded coconut
- THE VEGETABLES
- 2 tbsp sesame oil
- 3 cloves garlic, finely chopped
- 1 thumb size ginger, finely chopped
- 10 asparagus, sliced thinly
- 2 red onions, sliced thinly
- 1 handful fresh coriander, a little more to garnish
- THE DRESSING
- 3 tbsp peanut butter
- 2 tbsp tamari or other gluten-free soy sauce
- 4 tbsp water
- 2 tbps sesame oil
- Add the shredded coconut to a frying pan and bring to medium heat. Stirr while roasting until it turns a little brown, will take about half a minute once the pan is hot. Set a side.
- Boil the rice according to instructions.
- Slice, chop and julienne all vegetables and whisk together the dressing ingredients.
- When the rice is a couple of minutes from ready, it is time to start with the stir-fry. Add the sesame oil to a frying pan together with the garlic and the ginger and leave on low heat for a minute until fragrant. Increase the heat a little, add the vegetables and sautee for another minute.
- Add the toasted coconut to the rice (gently stir it down), and right before serving time, add the dressing to the vegetables in the frying pan for another half a minute of stirring (it is important to do this right before serving, as the consistency will go a little soggy, rather than stay crisp if it sits for a few minutes). Remove the pan from the stove, add the fresh coriander and give it a quick toss before serving with the rice, and some extra soy sauce on the side.