I improvised a simple, nutritious and delicious vegan lunch today, wok frying some mustard seeds together with finely-chopped ginger, garlic, chilli and coriander stalk in sunflower oil on a high heat, with a splash of water to prevent burning. Then I stirred in finely-sliced carrot, celery and onion, together with a splash more sunflower oil and water, a pinch of salt and a splash of Kikkoman soy sauce, before cooking down while constantly stirring for a few minutes. Next I added thickly-sliced chestnut mushrooms, stir-frying until slightly-browned, before adding some thickly-sliced green beans, quartered broccoli heads and cashew nuts. I added more soy sauce and water before stir-frying on a medium heat until the broccoli was cooked through, and which time I stirred in some coarsely-chopped coriander leaves, a tiny splash of sesame oil and a pinch of coarsely-ground black pepper. Then I added half a cup of pre-cooked quinoa mixed with the juice from half a lime, before removing from the heat at serving. Now I have a mountainous plate of fusion-flavoured goodness to last me until tomorrow!
Posted on: Mon, 03 Feb 2014 14:01:18 +0000
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