This recipe is really simple and uses minimal ingredients - most of which you will probably already have in your fridge/cupboard.
Note: When making stirfry I find that I always over/under cook broccoli so I now just steam it and add it in at the end, this way it gets cooked properly and retains its lovely green colour!
Ingredients
- Tbsp of sesame seeds - lightly toasted in pan and set aside
- 2 tbsp sesame oil
- 2 tbsp liquid aminos
- 3 cloves of garlic (I love garlic!)
- Thumb sized piece of grated ginger
- Red bell pepper
- Yellow Bell pepper
- Half a head of broccoli
- 1 sliced carrot
- Handful of peanuts
- 1 tbsp vegan 'chicken' stock powder (I use Massel - you can find this on Amazon!)
- 1 carton of chestnut mushrooms
- 2 sliced spring onions
- Warm water as required
- Optional: Cornflour - you can use this if you want the sauce to be thicker
- Your choice of side - rice/rice noodles/cous cous - cooked per package instructions
Method
Heat some sesame oil in a non stick pan on medium heat. Add garlic, ginger, and carrots and stir fry for 2 minutes. Add peppers, mushrooms and peanuts and stirfry for a further 2 minutes. Whisk together aminos, 'chicken' stock powder, a few tablespoons of water and cornflour (if desired) then add this to the pan. Stirfry for a further two minutes then serve with your choice of side. Top with sliced spring onions and toasted sesame seeds.
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