Seared Halloumi and Wild Mushroom Stir-Fry with Garlic and Thyme

Preparation

1. Whisk together the tamari, toasted sesame oil, rice vinegar, minced garlic, and grated ginger in a small bowl to make the stir-fry sauce. Set aside.
2. Pat the halloumi cubes thoroughly dry with kitchen paper to ensure a crisp, golden crust.

Sear the Halloumi

1. Heat 1 tablespoon of neutral oil in a large wok or wide skillet over medium-high heat.
2. Add the halloumi cubes in a single layer and fry for 2 to 3 minutes, turning occasionally, until golden-brown and crisp on all sides. Transfer to a plate and keep nearby.

Stir-Fry the Vegetables

1. Add the remaining 1 tablespoon of neutral oil to the same pan over high heat.
2. Add the mixed mushrooms and sear without moving them for 2 minutes to develop deep color, then toss and cook for another 2 minutes.
3. Toss in the tenderstem broccoli and sliced red bell pepper. Stir-fry vigorously for 3 to 4 minutes until the vegetables are tender-crisp and vibrant.

Combine and Glaze

1. Return the seared halloumi to the pan along with the prepared sauce and fresh thyme leaves.
2. Toss everything together continuously for 1 minute over high heat until the sauce reduces slightly and creates a glossy coating over the cheese and vegetables.
3. Season with freshly ground black pepper to taste.

Plate and Serve

1. Divide the stir-fry between shallow bowls.
2. Scatter toasted sesame seeds and a few extra fresh thyme leaves over the top and serve immediately.