Ingredients
- 2 tablespoons groundnut oil
- 1 red onion, cut in half and sliced
- 1 garlic clove, crushed
- 100 g/4 oz fresh shiitake mushrooms, stalks removed and sliced
- 1 red chilli, deseeded and finely chopped
- 2 baby aubergines/eggplant, quartered
- 5cm/2in piece mooli, cut into thin circles
- 50 g/2 oz baby carrots, halved lengthways
- 50 g/2 oz baby sweetcorn, halved
- 50 g/2 oz mange tout, topped, tailed and halved
- 50 g/2 oz green beans, cut into 2.5cm/1in pieces
- 100 g/4 oz baby spinach leaves, washed
Szechuan sauce:
- 1 teaspoon fresh ginger juice
- 1 tablespoon shoyu / light soya sauce
- 1 tablespoon lime juice
- 1 teaspoon szechuan pepper, ground
To serve:
- 225 g/8 oz cookedwhite long-grain rice
- 2 spring onions, shredded
- few sprigs of fresh coriander
Method
- Heat the oil in a wok. When really hot, add the red onion and garlic and fry for 2 minutes.
- Add the shitake mushrooms and chilli and cook for 3 minutes.
- Add the baby aubergines and cook for 5 minutes, stirring all the time.
- Add the mooli, carrots and sweetcorn and cook for 3 minutes,
- Add the mange tout and green beans and cook for a further 3 minutes.
- Finally, add the baby spinach leaves. Stir and cook until wilted.
- Mix together the sauce ingredients and toss into the stir-fried vegetables.
- Serve on a bed of boiled rice, garnished with spring onions and coriander.
A delicious vegan dish
Cooking time (duration): 20
Diet type: Vegan
Diet (other): Low calorie
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Chinese
My rating:4 stars: ★★★★☆
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