Welcome back to you all. Who is looking for simple, quick and easy
dish? I have to be honest with you guys, I’ve been extremely busy lately
and haven’t had a time to cook, play and create and bring to the life my
ideas… I have managed to put together this really nice dish. It looks very
basic, but trust me, it’s soooo yummy!
Recipe:
125g shitake mushroom
150g courgette (zucchini)
100g spring onion
3 cloves of garlic
1 pepper (I used red)
10g fresh ginger
1 red chilli pepper
1 tbsp. onion black seeds
50g sugar snap
150g pak choi
100 g organic brown rice noodle
1500ml water with vegetable stock
1 ½ tbsp soya sauce
50 g fresh coriander
salt & pepper
Method:
Cut off both ends of the sweet potato, wash in cold water and cut into
nice size wedges. Place the wedges on the baking tray, add Chinese
spices with a bit of cooking olive oil and put into the preheated oven
(180oC) for 20 minutes, or till soft. Then add tofu till it is hot and
warmed up. While the sweet potato and tofu are in the oven, chop pak
choi or cut it into halves and blanch in boiling water for 1 to 2 minutes.
Make the sauce by mixing the yogurt with harrisa spices mix and serve
with wedges.
Enjoy!
