Sweet green stir fry with black rice

Look, an interesting and healthy meal doesn’t require a health food store-stocked cupboard. Everything in this recipe came from Tesco, and yet it’s full of flavour without being overpriced.

I threw it together one evening, when, as I often do, I looked at my cupboard, realised I had everything for a stirfry but my taste-buds weren’t quite into it. It was an easy fix to liven things up by dragging out some black rise I bought months ago but never used, and tossing together a simple sauce full of complex flavour.

Delicious, filling, vegan, and super green, it serves two with leftovers and is just sweet enough on its own that you won’t crave dessert after.


You need:

1 head broccoli

1 courgette

1/2 onion

1 green pepper

2 cloves garlic

1 can chickpeas

160g Thai black rice

Coconut oil

Toasted sesame seed oil

Soy sauce or tamari

Spicy mango pepper sauce

Garlic powder

Ground coriander

Red chilli flakes



Strain the rice and put to boil, stirring and adding water regularly

Cut the broccoli into florets and blanch until just barely soft, strain and put aside. (I blanched the broccoli first so I could reuse the same pan to boil the rice!)

Meanwhile warm a large spoonful of coconut oil in a wok, and add minced garlic and chopped onion -fry on medium heat for 5 minutes

Add chopped peppers and courgette to the frying mix, increase to medium high heat and fry 5-7 minutes

Add a splash of sesame seed oil

Add strained broccoli and chickpeas

Add extra coconut oil as needed and stir regularly for ten minutes/until vegetables are brown

Meanwhile, mix 1/3 cup mango pepper sauce, 1 teaspoon sesame seed oil, 1 teaspoon soy sauce, a pinch of garlic, chilli flakes, and coriander in a separate bowl and put aside

When rice is soft, strain and rinse, fold into stir fried veg mix, stir in mango sauce mixture and heat for 2-3 minutes before serving.

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