- 1 packet of Taverna grilling cheese with chilli or Taverna grilling cheese
- 4 tbsp sesame oil
- 3 cloves of garlic
- 1 small knob of fresh ginger
- ½ fresh red chilli
- 1 whole broccoli
- 1 courgette
- 1 tray of snap peas
- Juice of 1 lime
- 2 tbsp fish sauce
- Fresh coriander or Thai basil
- 200 ml basmati rice
- Soy sauce for serving
Veggie-style stir-fry with ginger, garlic and chilli cheese
Looking for ideas for a quick vegetarian dinner? Try a veggie stir-fry with the salty, crunchy taste of grill cheese to satisfy all palates.
Cook the rice, following the instructions on the packet.
Rinse the broccoli and chop into small florets.
Rinse the courgette and cut into slices approx. 0.5 cm thick.
Heat a wok or frying pan until it is hot, and in the meantime finely chop the ginger, garlic and chilli.
Pour the sesame oil into the wok once it is hot and add the above ingredients.
Allow to fry lightly for a moment while you dice the cheese.
If the wok is too hot, turn down the heat – the food must fry, not burn.
First add the cheese and let it fry for a couple of minutes until golden on all sides, then add the broccoli and the courgette and stir-fry for a couple more minutes.
Add the snap peas, lime juice, fish sauce and fresh herbs, season to taste with salt and serve with rice and soy sauce.