The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
A crunchy green stir fry with fresh summer flavours and packed with vitamin C. You can use any summer leaves for this dish,
2 courgettes
100 grammes of spinach and rocket
150 grammes mangetout
150 grammes fresh peas
4 cm piece of ginger
2 garlic cloves
2 green chillies
2 tablespoons sesame seeds
A small bunch of mint
Juice of 1 lemon
A dash of soy sauce
A tablespoon of coconut oil
A dash of toasted sesame oil
1: Slice the courgettes into quarters and then chop diagonally
2: Slice the spring onions diagonally
3; Chop the chilli finely
4: Shred the leaves and the mint
5: Grate the ginger and crush the garlic cloves
6: Lightly toast the sesame seeds
7: Heat a wok over a medium high heat and add the coconut oil
8: When the oil is hot add the vegetables separately stir frying each one for a minute
9: Add the ginger, garlic and chilli and stir fry for one minute
10: Add the shredded leaves and stir fry for 2 minutes until they have wilted
11: Transfer to a large bowl and drizzle with the soy sauce, sesame oil and lemon juice
12: Top with the mint and sesame seeds
13: Serve with brown rice or brown rice noodles
Photo source: www.onegreenplanet.org
