.
.
Prepare:-
Prepare:-
Some people discard cauliflower leaves which are actually edible and
have a mild sweet flavour. Cut 2 leaves from a fresh cauliflower and remove the
middle stems. Roll up the leaves lengthways and thin slice.
Half a peeled and diced white onion
Make turnip and sweet potato ribbons by slice a half” round from each
and use the veg peeler to peel then make ribbons by cutting in thin rounds.
Rinsed and diced red cabbage – about 2 tbsp
Cut the rough stems from 8 rinsed sprouts. Quarter them and cut into
thin slices
Long thinly peeled and sliced mushroom
1 thinly sliced firm tomato
Thumb sized fresh ginger, garlic and a red chilli deseeded and finely
sliced
In a small bowl - half tbsp. dark and light soy sauce and 1 level tbsp
runny honey.
Handful of white string noodles soaking and just covered in boiling
water.
1 firm peeled banana sliced down the middle lengthways to make long
strips; then slice each strip again into 2 pieces. Dust a plate with 1tsp
cinnamon and roll the banana strips in to coat them.
Brush a deep pan with oil, heat using highest hob setting. Add the
onion, red cabbage and all veg ribbons and stir for 2 minutes. Add ginger
garlic and red chilli, stir 1 minute.
Add mushroom, tomato, sprouts and cauliflower leaves and stir for 2
minutes. Add the banana and drained noodles along with bowl with the sauces and
stir for 1 minute.
Turn the heat off, place a lid on and leave for 2 minutes before serving
with sprinkling of milled linseed
/
My January 2018 Recipes:
Bacon chop with leek / pear topping
Baked stuffed squash
Chicken andsausage bites with home made chutney
Baked tamarind ginger king prawns
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