Serves: 4
A vegan version of the Japanese staple with lots of your fav vegetables. Fragrant and sweet sauce covers the vegetables and leaves guests asking for seconds. The recipe is very easy and quick to prepare. You can swap the vegetables to your liking - I am always trying to choose a variety with different colours: orange carrots, yellow mini corns, red bell pepper, white cauliflower, green - chose broccoli (blanch it first and add at the end), runner beans, mange tout or courgette, aubergine (goes to the wok first with carrots) etc. Serve it with rice of your choice.
1 Tbsp canola oil
1" fresh ginger, minced
3 garlic cloves, minced,
200 ml + 3 Tbsp water
60 ml (1/4 cup) light soy sauce
5 Tbsp brown sugar (do check the label as not all sugar is vegan!)
black pepper
2 Tbsp cornstarch
1 cup (250 ml) cauliflower florets
3 medium carrots, peeled and sliced
1 big red bell pepper, cut into bitesize cubes
3/4 cup (180 ml) mini sweetcorns, cut
1 cup (250 ml) mange tout and sugar snaps
sesame seeds, optional
1. Mix 200 ml water with soy sauce and sugar. Set aside.
2. Blanch the cauliflower florets in boiling water for about 2 mins (along with broccoli, if using). Set to the side.
3. Heat up oil in the wok, add garlic and ginger, fry for about 30 secs. Add carrots and bell pepper and cook for 2 mins. Add water - soy sauce and bring to the boil. Allow to simmer for about 3 mins. Season with black pepper.
4. Mix the cornstarch with 3 Tbsp of water and add to the wok along with sweetcorn and mange tout + sugar snaps. Mix in cauliflower florets. When the sauce thickens it is ready to serve.
5. Serve it with rice - sushi rice, jasmine rice, brown or even wild rice.
6. Enjoy!