Stir-fried Veggies and Oats
Toasted steel cut oats stand in for rice in this craveable version of our favorite Asian dish. Prep all of your veggies and sauce before you start frying – this one comes together in a flash!
Portions: 4 servings
Ingrédients
For the sauce:
- 2 Tbsp soy sauce (30 ml)
- 1/2 fresh lime juice
- 1 tsp sesame oil (5 ml)
- 1/2 tsp brown sugar (2.5 ml)
For the stir-fry:
- 2 cups steel cut oats cold, cooked (500 ml)
- 1 Tbsp canola oil (15 ml)
- 3 scallions thinly sliced
- 1 inch ginger finely chopped
- 1 clove garlic large, finely chopped
- 1/2 15oz can baby corn drained (220 ml)
- 1 red bell pepper julienned
- 1 carrot julienned
- 1/2 cup peas (frozen) or edamame (frozen), thawed (125 ml)
- 2 big handfuls of baby spinach or shredded bok choi
- 2 eggs lightly beaten
- 1 tsp sesame seeds (5 ml)
- 1 Tbsp cilantro leaves chopped (15 ml)
Instructions
- In a small bowl, whisk together sauce ingredients. Set aside.
- Heat oil in a wok or a large skillet over high heat. Quickly stir-fry scallions, ginger and garlic until fragrant.
- Add baby corn, red pepper and carrot. Fry, stirring constantly, until vegetables are crisp-tender.
- Add peas and spinach. Cook until spinach is wilted. Stir in oats and sauce.
- Push the oats and veggies to one side of the wok or skillet. Pour the eggs into the other side and quickly scramble.
- When eggs are set, but still soft, fold into the oat/veggie mixture.
- Remove from heat and top with cilantro and sesame seeds.
To cook oats:
- In a large skillet over medium-high heat, toast 1 cup oats for 5 minutes, shaking and stirring constantly.
- Transfer to a bowl, pour-over 1 cup boiling water and 1/2 tsp salt, then cover and let stand for 15-20 minutes, or until oats have absorbed all of the water.
- Fluff with fork. Cover and refrigerate several hours or overnight.