Thai Veggie Rice Bowl

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Step 1

Boil 300ml water, bash the lemongrass and add along with rice and a pinch of salt. Reduce heat to medium/low, cook for 10 minutes with lid on, the remove and stand for 10 minutes longer.

Step 2

Slice courgette into batons, grate carrot, separate & chop coriander stalks/leaves, halve tomatoes, halve lime, peel & finely chop ginger & garlic

Step 3

In a bowl, combine soy sauce, maple syrup, sesame oil, coriander stalks, lime juice, half the ginger & sugar if necessary. Roughly chop peanuts.

Step 4

Stir fry courgette in oil on high heat for 4 minutes. Add sugar snap peas & cook for 3 more minutes, then add garlic, remaining ginger & cook for a further minute. Add tomatoes & half the dressing.

Step 5

Remove lemongrass from rice, fluff and mix in carrot & half the coriander leaves.

Step 6

Mix remaining coriander leaves with cooked veggies, serve with rice, garnish with peanuts and remaining dressing