Stir fried veggie bowl

mains
Stir fried veggie bowl

Ingredients

serves 2
  • 1 tbsp sesame oil
  • 1 garlic clove, minced
  • 50g soya chunks
  • 150g beansprouts
  • 120g edamame, cooked
  • Small handful fresh coriander, chopped

  • Any 2–3 veggies:

  • ½ pepper, sliced
  • 80g mushrooms, sliced
  • 1 carrot, sliced
  • 1 courgette, sliced
  • ½ aubergine, chopped
  • 80g broccolini, chopped
  • 80g baby corn, chopped
  • 80g sugar snap peas
  • 80g pak choi

  • Any sauce:

  • Almond stir fry sauce (see recipe)
  • Lemon, ginger and ponzu stir fry sauce (see recipe)
  • Miso and ginger stir fry sauce (see recipe)
  • Peanut stir fry sauce (see recipe)
  • Sesame, ginger and lime stir fry sauce (see recipe)

Directions

Cooking mode
  1. In a small bowl, add the soya chunks and enough boiling water or vegetable stock to just cover them. Leave to sit for 5–10 minutes.
  2. Heat the sesame oil in a large wok. Add the garlic and cook for 1 minute. Add the soya chunks and cook for a few more minutes, until slightly browned. Add the veggies and beansprouts and cook for 5–10 minutes, stirring frequently. Stir in the edamame.
  3. Make the sauce. Add to the wok and cook for 5–10 minutes until heated through and slightly thickened. Add a few tbsp water as needed. Remove from the heat and stir in ¾ of the coriander.
  4. Serve topped with the remaining coriander.
Baker Beanie Author

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