Thai Style Nut Luncheon in Garlic and Black Pepper Sauce
Posted on February 23, 2013 by The Gourmet Vegan - No Comments
Thai Style Nut Luncheon in Garlic and Black Pepper Sauce
This Thai inspired spicy dish is great for any occasion when you are looking for something a little different. This is very quick to prepare and has the most amazing flavours. This dish uses granoVita Nut Luncheon (Link Below) giving the dish a wonderful nutty taste. If you are unable to get this product then you can substitute with Tofu.
 30 Minutes |
 Serves 4 |
 ? kcal per serving |
INGREDIENTS
I tin granoVita Nut Luncheon, sliced and cut into bite size pieces
For the marinade
4 tablespoons light soy sauce
8 heaped teaspoons corn flour
For Frying
Vegetable oil, enough to shallow fry
For the sauce
4 tablespoons light soy sauce
4 teaspoons agave nectar
2 teaspoons rice wine vinegar
2 teaspoons ground black pepper
80ml water
To construct the dish
2 tablespoons vegetable oil
4 cloves garlic, minced
1 large red bell pepper, sliced
200g mushrooms, chopped
200g green beans, chopped
1 teaspoons corn flour mixed with a little water for thickening
1 chilli finely sliced (optional)
1 handful chopped basil
METHOD
Put the Nut Luncheon pieces in a large bowl, add the 4 tablespoons of soy sauce, mix well and marinade for 5 minutes. Now add the corn flour and mix well. Shallow fry the pieces in batches for 2-3 minutes until golden brown, remove and drain on kitchen paper. Put to one side. This oil is no longer needed and can be discarded.
Next, make up the sauce as follows. In a large cup or bowl add the light soy sauce, agave nectar, rice wine vinegar, ground black pepper and the water. Put to one side.
To prepare the dish fry the garlic in 2 tablespoons of vegetable oil over a high heat for about 45 seconds being careful not to burn and then add all of the other vegetables to the pan. Stir-fry until the vegetables become tender. If they look like they may catch, then add a little water. This process should take about 5 minutes.
Now add the sauce, stir thoroughly to mix through and add the cornflour. Stir until the sauce thickens slightly and then add in the nut luncheon and serve immediately. Garnish with slices of fresh red chilli and chopped fresh basil.
This is great served with Thai Jasmine rice.
Here is the link for granoVita Nut Luncheon ~ Click Here
RECIPE NOTES
If you are unable to get nut luncheon, then you can substitute for tofu or another alternative of your choice.
RECIPE TIPS
Have all the ingredients ready at hand, as this is a very quick cooking dish.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Thai Style Chickpea and Vegetable Stir Fry
Posted on January 11, 2013 by The Gourmet Vegan - No Comments
Thai Style Chickpea and Vegetable Stir Fry
A stir fry has to be one the quickest and easiest meals to produce and this one is no different. Full of flavour, great textures and very low in fat, this stir fry is great at any time of the day. Can be served plain or with noodles.
| 10 Minutes |
Serves 2 |
256 kcal per serving |
INGREDIENTS
120g chickpeas, cooked (tinned or fresh)
1 teaspoon peanut oil
3 cloves garlic, finely chopped
250g broccoli, cut into small florets
2 medium carrots, peeled, halved and cut into 2 inch sticks
10 asparagus spears, chopped
1 small onion, chopped
2 teaspoons agave nectar
1/2 teaspoon black pepper
4 tablespoons light soya sauce
2 teaspoons rice wine vinegar, or other vinegar if not available
1 small bunch Thai basil, or sweet basil if unavailable
Handful spring onion tops, chopped
METHOD
1 Start by blanching all of the vegetables (except for the spring onion tops) in a pan of boiling water for 2-3 minutes. Drain and place into a bowl of cold water to stop the vegetables from cooking any further. Drain again and set aside.
2 Add the oil to the frying pan over a high heat. When the oil is hot add the garlic and stir for a minute until fragrant.
3 Add the blanched vegetables and chickpeas and cook for a further 1-2 minutes until hot.
4 Add the pepper, agave, light soya sauce and vinegar and still thoroughly.
5 Throw in the basil and spring onion tops, stir again, and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
