25 - 30 minutes
Cook Within:24 hours
Asian inspired veggie-packed stir fry with green zucchini as the star, with a flavorful sauce over a bed of rice.
Per serving (incl. Tax)
Total Fat 19.87g
Saturated Fat 11.02g
Total Carbohydrates 81.26g
Dietary Fiber 4.48g
In Your Bag
- Cottage Cheese
- Bell Pepper (Yellow)
- Red Onion
- Soy Sauce
- White Vinegar
- Sesame Seeds
You Will Need
Not Included in Bag
- Cooking Oil (20 ml)
- Salt (to taste)
- Pepper Powder (to taste)
- Non-Stick Pan
- Mixing Bowls
Prepare the Ingredients
- Chop the cottage cheese into 1″ cubes.
- Slice the zucchini and (peeled) carrots into 1/2″ half-moons.
- Chop the yellow bell pepper into 1″ pieces.
- Finely chop the red onion & scallions. Add the ginger, and garlic cloves to a mortar and pestle with a small pinch of salt, crush the garlic until mashed well.
- Whisk the cornstarch with 30 ml of water and set aside for later.
- Cook the rice as you normally would.
Frying cottage cheese
- Set a large frying pan on medium heat, and add some oil to it.
- Once hot, add cottage cheese to it and season with a small pinch of salt.
- Cook until golden brown on all sides and set aside.
Cooking the vegetables
- Set the frying pan back on medium-high heat. Add 2-3 tsp of oil to it.
- Once hot, add crushed ginger & garlic and chopped onion, saute until fragrant.
- Once the onion is translucent, add the bell pepper and stir fry again until the peppers are softened a little.
- Then, add the zucchini and carrots, stir fry for 4-5 minutes. Season with salt, per taste.
Bring it together
- Deglaze the pan with the vinegar once the vegetables are adequately cooked. Reduce the heat to low.
- Add the soy sauce and a pinch of black pepper. Add cottage cheese back to the pan. Add the cornstarch slurry as well.
- Toss everything until combined
- Check for seasoning and serve over cooked rice.
- Garnish with sesame seeds and chopped scallions.
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