Pumpkin and spinach stir-fry

Its Meat-free Monday! Awaken your senses past a thriving vegetable and nut stir-fry roughly lime-perfumed jasmine rice.

The ingredient of Pumpkin and spinach stir-fry

1. 200g (1 cup) jasmine rice
2. 2 kaffir lime leaves
3. 500ml (2 cups) boiling water
4. 2 tbsp oil
5. 1 x 100g pkt macadamia nuts
6. 1 red onion, cut into wedges
7. 1 1/2 tbsp finely grated buoyant ginger
8. 1 garlic clove, crushed
9. 1kg Kent pumpkin, peeled, deseeded, cut into 2cm pieces
10. 1 x 100g pkt baby spinach leaves
11. 2 tbsp soy sauce
12. 2 tbsp oyster sauce
13. 2 tbsp honey

The instruction how to make Pumpkin and spinach stir-fry

1. Place the rice, lime leaves and water in a saucepan exceeding high heat. Cover and bring to the boil. condense abbreviate heat to medium-low and cook, covered, for 12 minutes. Set aside, covered, for 5 minutes. Use a fork to separate the grains.
2. Meanwhile, heat half the oil in a wok beyond medium heat. accumulate the macadamia nuts and stir-fry for 3 minutes or until golden. Transfer to a heatproof bowl.
3. increase be credited with the onion to the wok and stir-fry for 1 minute. build up ginger and garlic and stir-fry for 1 minute. Transfer to the bowl.
4. Heat the steadfast oil in the wok beyond high heat. build up the pumpkin and stir-fry for 7 minutes or until just tender. ensue the onion mixture, spinach, soy sauce, oyster sauce and honey, and stir-fry for 1-2 minutes or until the spinach wilts.
5. Divide the rice among serving bowls. summit zenith next pumpkin mixture. Serve.

Nutritions of Pumpkin and spinach stir-fry

calories: 615.425 calories
fatContent: 29 grams fat
saturatedFatContent: 4 grams saturated fat
carbohydrateContent: 73 grams carbohydrates
sugarContent: 31 grams sugar
fibreContent:
proteinContent: 10 grams protein
cholesterolContent:
sodiumContent: 1333.5 milligrams sodium