| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 10g | 1g | 25g |
| sugars | fibre | protein | salt |
| 7g | 5g | 7g | 1.25g |
There’s something truly magical about opening your oven door to the savory aroma of a vibrant Roasted Kurrat and Vegetable Stir Fry. As a Louisiana native with French ancestry, I have a natural penchant for dishes that not only thrill the palate, but also tell a story.\ Hailing from Egypt, Kurrat, also known as Egyptian leek, lends a unique punch to the stir fry, reminiscent of garlicky chives.
A Healthful Affair
If you’re all about making sure that your dishes are as nutritionally balanced as they are delicious, this recipe is for you. The medley of colorful vegetables used in this dish makes it a bonanza of essential vitamins, fibers, and antioxidants. While each vegetable contributes its own set of health benefits, Kurrat steals the limelight due to its high vitamin C content and potent antibacterial properties. Furthermore, Kurrat is believed to improve digestion, increase energy levels, and contribute to heart health. With all these nutritional benefits packed in one delicious dish, Roasted Kurrat and Vegetable Stir Fry is the perfect representation of the adage ‘good health in good taste’.
Complementary Delights
Like all culinary experiments, this dish doesn’t operate in a silo! It gets its full glory when paired with just the right partners. I find that it pairs particularly well with quinoa, giving the meal a little extra plant-based protein. And if you want to stick with the Asian theme, why not team it with a warm bowl of miso soup? Better yet, you could always couple it with a range of dishes from the Asian cuisine.
The layers of flavor seep out with every bite, as the sweetness of the bell peppers mingles perfectly with the earthy broccoli and the crunchiness of the snow peas. And let’s not forget the inviting aroma and taste of the sesame oil that permeates the dish!
In essence, this Roasted Kurrat and Vegetable Stir Fry is more than just a recipe – it’s an exploration of flavors, a celebration of good health and undoubtedly, a favorite in my kitchen so far. I hope it brings the same joy to your culinary journey as it does to mine.
What You’ll Need
- 3 cups fresh Kurrat
- 2 cups assorted bell peppers, sliced
- 2 cups broccoli florets
- 1 cup snow peas
- 1 cup carrot, sliced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon ginger, minced
- 1 tablespoon sesame seeds (optional)
Method
“`html
Step One
Preheat your oven to 400°F (200°C). Arrange the Kurrat on a baking sheet, drizzle with 1 tablespoon of vegetable oil, and season with salt and pepper. Roast in the oven for 15-20 minutes until lightly browned and tender.
Step Two
While the Kurrat is roasting, heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat. Add the onion and garlic, stir fry for 2-3 minutes until the onion is translucent.
Step Three
Add the bell peppers, broccoli, snow peas, and carrot to the skillet. Continue to stir fry for 5-7 minutes until the vegetables are tender-crisp.
Step Four
In a small bowl, mix together the soy sauce, sesame oil, and minced ginger. Once the Kurrat is done roasting, add it to the skillet with the vegetables.
Step Five
Pour the soy sauce mixture over the vegetables and Kurrat, tossing well to combine. Stir fry for another 2-3 minutes to allow the flavors to meld together.
Step Six
Season the stir fry with additional salt and pepper to taste, if desired. Sprinkle with sesame seeds before serving, if using. Enjoy your Roasted Kurrat and Vegetable Stir Fry while hot!
“`
