Spicy Vegetable Stir-fry with Rice
- 120 grams
Red Bell pepper
green Bell pepper
- 150 grams
Honeydew melon (flesh)
- 3 tablespoons
- 2 teaspoons
- 1 tablespoon
Cook the rice in salted water according to package instructions. Trim the cabbage, cut into bite-sized pieces and rinse. Rinse the peppers, cut into quarters, remove the stems, seeds and pith and cut into pieces. Slice the melon. Peel the onions and dice.
Heat the oil in a large nonstick wok and stir-fry the onions and cabbage until light golden brown, stirring, for 3 minutes. Add the peppers and stir-fry for 3-5 minutes. Squeeze the juice from 1 lime and add to the wok along with the melon and sambal oelek. Season with salt and pepper.
Rinse the remaining lime, finely grate the zest and squeeze out the juice. Peel the banana and slice.
Heat the butter in a small nonstick pan and sauté the banana briefly. Add the lime zest and lime juice then mix into the rice along with the stir-fried vegetables. Season with salt and pepper to serve.