Vegetarian coconut rum stir-fry with snap peas, cabbage, sesame, and pineapple

By Jeff Richards
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Chef Jeff Richards demonstrates a light but decadent vegetarian stir fry that has a special ingredient - coconut rum!

SERVES
1
 TO
2
TOTAL TIME

Ingredients

  • 1.5 cups rice (preferably basmati or jasmine)
  • 1.5 cup water
  • 1 cup coconut milk
  • 1/4 cup coconut rum
  • 2 cups snap peas
  • 1 cup sliced cabbage
  • 1/2 cup toasted sesame seeds
  • 1 cup pineapple, diced
  • 1 garlic clove, sliced
  • 1/2 cup cilantro
  • 1 lime, halved
  • Salt and pepper to taste

Directions

  1. Start by making rice. Bring coconut milk, rum, water up to a boil and then add in your rice
  2. Cover and cook for 15 minutes
  3. In the last three minutes of cooking rice, crack the lid open to let the alcohol steam away.
  4. Take the stems and membrane off the snap peas and put to the side
  5. As the rice is about to finish cooking, start by cooking off our vegetables together in a pan, leaving our pineapple until last.
  6. Cook snap peas, garlic and finely sliced cabbage for three to four minutes until softened.
  7. Toss in your pineapple, and warm through and then add in your rice. It is important to get some crispy texture on the rice.
  8. Once everything has come together, squeeze half a lime, season with salt and pepper add the toasted sesame seeds and plate up garnishing with cilantro leaves.

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