Benno & Lara's
Vegan Recipes

• 3 tablespoons soy sauce
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon raw sugar
• 1 teaspoon chilli flakes
• 2 tablespoons chilli sauce
• 2 cloves garlic, chopped
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 brown onion, chopped roughly
• 1 carrot, diced
• 1 red capsicum, diced
• 1 zucchini, diced
• 2 tablespoons sesame seeds
• 2 cups white basmati rice
  

1. Cook the rice in water using a rice cooker.
2. Mix up the sauce: place in a cup the soy sauce, oil, vinegar, sugar, garlic and chilli.
   
3. In a separate cup mix the cornstarch and water until well mixed. Then add the cornstarch to the rest of the sauce.
4. Lightly toast the sesame seeds in a slightly oiled hot wok for 20 seconds. Remove.
   
5. Add some olive oil to the wok. Stir fry the onion for 2 minutes.
6. Then add the vegetables and stir fry for another 5 minutes or until almost soft.
7. Add the sauce to the wok and warm through.
8. Serve over steamed rice and top with the sesame seeds.

1 packet of frozen then defrosted firm tofu may be chopped into cubes and stirfried in oil to add a "meaty" texture to the dish.