Quick Bread and Vegetable Stir Fry Recipe
Ingredients
| 3 slices bread, lightly toasted until hard but not coloured, crusts removed | ||
| Natural yogurt | 1 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| 1/4 tsp brown mustard seeds | ||
| 1 small-medium onion, finely sliced | ||
| 1 small potato, peeled and chopped into 1 cm cubes | ||
| 1 green chilli, deseeded and chopped or slit | ||
| 1 large carrot, peeled and grated into long shreds | ||
| 1/4 small red or white cabbage, cored and finely shredded | ||
| 1 rounded tsp ginger paste | ||
| Lemon juice | 2 Teaspoon | |
| 2 tbsp chopped coriander leaves and stalks | ||
Directions
1. Cut each slice of bread into 9 squares. Brush the yogurt on both sides of the toast and leave on a plate in a single layer to dry off a little.
2. Heat the oil in a large non-stick frying pan and fry the mustard seeds until they start to pop. Add the onion and potato, then fry over a moderate heat until golden, around 12 mins. Add the green chilli, followed by the carrot, cabbage, ginger paste and salt, then stir-fry for 5-6 mins or until they have wilted.
3. Stir in the lemon juice and bread and cook for another 2 mins. Taste and adjust the seasoning, sprinkle over the coriander and serve.
2. Heat the oil in a large non-stick frying pan and fry the mustard seeds until they start to pop. Add the onion and potato, then fry over a moderate heat until golden, around 12 mins. Add the green chilli, followed by the carrot, cabbage, ginger paste and salt, then stir-fry for 5-6 mins or until they have wilted.
3. Stir in the lemon juice and bread and cook for another 2 mins. Taste and adjust the seasoning, sprinkle over the coriander and serve.
Chef
