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Vegetarian coconut rum stir-fry with snap peas, cabbage, sesame, and pineapple
Chef Jeff Richards demonstrates a light but decadent vegetarian stir fry that has a special ingredient - coconut rum!
SERVES
1
TO
2
Ingredients
- 1.5 cups rice (preferably basmati or jasmine)
- 1.5 cup water
- 1 cup coconut milk
- 1/4 cup coconut rum
- 2 cups snap peas
- 1 cup sliced cabbage
- 1/2 cup toasted sesame seeds
- 1 cup pineapple, diced
- 1 garlic clove, sliced
- 1/2 cup cilantro
- 1 lime, halved
- Salt and pepper to taste
Directions
- Start by making rice. Bring coconut milk, rum, water up to a boil and then add in your rice
- Cover and cook for 15 minutes
- In the last three minutes of cooking rice, crack the lid open to let the alcohol steam away.
- Take the stems and membrane off the snap peas and put to the side
- As the rice is about to finish cooking, start by cooking off our vegetables together in a pan, leaving our pineapple until last.
- Cook snap peas, garlic and finely sliced cabbage for three to four minutes until softened.
- Toss in your pineapple, and warm through and then add in your rice. It is important to get some crispy texture on the rice.
- Once everything has come together, squeeze half a lime, season with salt and pepper add the toasted sesame seeds and plate up garnishing with cilantro leaves.
