Vegetable Oil – 2 tblsp
Sesame Seeds – 2 tblsp
Sunflower Seeds – 2 tblsp
Pumpkin Seeds – 2 tblsp
Garlic – 2 cloves, finely chopped
Fresh Root Ginger – 1 inch piece, peeled and finely chopped
Carrots – 2 large, cut into batons
Zucchini – 2 large, cut into batons
Oyster Mushrooms – 1 1/2 cups, torn in pieces
Spinach Leaves – 165 gms, coarsely chopped
Fresh Mint or Coriander Leaves – small bunch, chopped
Black Bean Sauce – 4 tblsp
Light Soy Sauce – 2 tblsp
Palm Sugar – 1 tblsp
Rice Vinegar – 2 tblsp
1. Heat the oil in a large frying pan. Add the seeds. Toss over a medium heat for 1 minute, then add the garlic and ginger and stir-fry until the ginger is aromatic and the garlic is golden. Do not let the garlic burn or it will taste bitter.
2. Add the carrot and zucchini batons and the torn mushrooms to the pan and stir-fry over a medium heat for a further 5 minutes, or until all the vegetables are crisp-tender and are golden at the edges.
3. Add the spinach with the fresh herbs. Toss over the heat for 1 minute, then stir in the black bean sauce, soy sauce, sugar and vinegar. Stir-fry for 1-2 minutes until combined and hot.
4. Serve immediately.