Manal Alalem’s stir fry
Manal Alalem’s stir fry
Watch World Food Programme ambassador Manal Alalem cook up a healthy stir fry with a middle eastern twist for EAT Cook Club. Get involved by making your own version and show us how you’ve done.
Prep time:
15m
Cook time:
20-25m
Servings:
3-4
Ingredients:
- 1 small cauliflower
- ½ pumpkin
- ½ red cabbage
- 300g mushrooms
- 2 big onions
- 1-2 clove of garlic
- 30g ginger
- 1 cup of peas
- Extra virgin olive oil
- Cumin, coriander seeds, cardamom
- 2 red chillies (if you like chillies)
- 1 teaspoon of sumac
- 1 teaspoon of salt
- Half a cup of water or vegetable stock
Methods:
1.
Start by adding the extra virgin olive oil to a thick pan, large enough to contain all the ingredients. Stove should be on a medium heat
2.
When the extra virgin olive oil is hot, add the onions and ginger, stir for 1 minute and then add the garlic.
3.
After 2 minutes, add the cauliflower and the pumpkin and allow to cook for 3 minutes
4.
Then followed add finely sliced red cabbage. Cover with a lid and keep cooking for 5-6 minutes making sure to stir occasionally, so it doesn’t stick.
5.
Then add the peas, mushrooms, and teaspoon of salt, followed by a mixture of cumin, cardamom, and crushed coriander seeds. Add half a cup of water to make sure the food does not stick to the pan and cover for another 5 minutes.
6.
When the water has evaporated remove the lid and finish by raising the heat of the stove for the last 1-2 mins.
7.
Let it rest in the pan for a couple of minutes and then serve in a large bowl with some sumac to give it a middle eastern twist.
