Meat Free Mondays
Scrumptious Sweet & Sour Stir Fry with Green Peas & Cucumber
This stir fry is an eclectic mix of subtle flavours and textures to tantalize the taste buds! Hot ginger is contrasted with cool cucumber & refreshing lemon. Soft tofu is contrasted with crunchy cashew while the coconut & coriander bring it all together to create an easy Thai style dinner!
Did you know..? Peas contain many of the B group vitamins and are the richest food source of vitamin B1~ also known as Thiamin ~ essential for normal heart, muscle & nerve cell function. They are Power Packed with loads of other vitamins such as C, A and K and folate. They are an excellent source of iron, and have considerable amounts of zinc, manganese, calcium, potassium and magnesium.
They contain as much protein & energy as meat and are one of the best sources of soluble fibre. Frozen peas retain a high level of their nutrients, making peas one of the most popular and versatile foods! Make more use of Peas Please!
Pre-prep ~ Marinade : ½ cucumber, sliced into half moons; 250g firm tofu, drained then crumbled ; ½ lemon or lime, squeezed; 1 dessert spoon freshly grated ginger; 3 table spoons sweet & sour sauce
Put all the ingredients for the marinade in a bowl and leave to stand for a couple of hours.
Prep ~ 3 table spoons olive oil; 1 onion, peeled & chopped; 2 chilli peppers, deseeded & chopped; 1/4 fresh fennel, sliced; 100g green cabbage, shredded; 50g cashew nuts; 100g frozen peas; 200ml coconut milk; handful fresh coriander
Heat the oil in a large saucepan then add the onion & chilli. Fry for 5 minutes over a moderate heat. Add the fennel and after 2 minutes the cabbage and cashews. Continue frying for 2 minutes. Add the marinade mix, along with all the juices and the frozen peas. Pour in the coconut milk & coriander, stir, then simmer gently to heat through. Turn off the heat to let the stir fry rest, then serve with noodles or steamed rice.
Try using any green veg seasonally available ~ spinach, broccoli, curly kale, Brussels sprouts.