Ingredients1/4 pumpkin, thinly sliced
1 bunch of asparagus, cut lengthwise
2 zucchini (courgette), thinly sliced
1 eggplant (aubergine), salted, then thinly slice
1 bunch of bok choy
400 gram red kidney beans, cooked
1 cup brown rice
3 cups water
InstructionsBoil 3 cups of water, then add brown rice, heat until cooked.
Combine olive oil with pepper, rosemary, and basil in heated wok.
Add pumpkin, asparagus and zucchini, stir-fry.
Add eggplant, mix until soft.
Add bok choy and kidney beans, stir through.
Combine with rice and serve.
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