pad thai style veg... with rice! Veg Month hits the jackpot.

vegan pleasure in a bowl

Stir fried pad thai style veg:

I have committed to a month of being a vegetarian, inspired by Wendy, who is keeping a blog recording her meals day to day. As I love eating lots of herbs, I have parsley, coriander, mint and dill in the house. Purchase of a sweetheart cabbage, the pointy kind, and the idea of an ersatz pad thai came to mind, but the rice noodles have all been eaten, so I moved swiftly on to stir fried veg with coconut rice.

The most tricky part of this meal is the slicing and chopping. It is a refreshing and filling dish bursting with flavour. I like to have a kick of chilli in with the veg, but it isn’t for everyone. 

If you can’t be bothered toasting peanuts, you can substitute roast salted peanuts, but if you do, leave out the soya sauce, or you will have salt overload.

The flavours are fresh and zesty, and the combination is very satisfying.

This is enough for one very hungry person, or two not so hungry. Increase the cabbage, egg and peanuts to make it serve more. 

Ingredients

·         ½ pointed cabbage sliced very fine, including stem
·         ½ Onion finely sliced
·         1 large carrot, sliced finely
·         2 cloves Garlic chopped finely
·         ½ “ Ginger chopped finely
·         1 tbsp soya sauce
·         1 tbsp sweet chilli sauce
·         1 lime, ½ as juice, ½ to serve
·         1 egg
·         Large handful raw peanuts, toasted and crushed or chopped
·         Small bunch of fresh coriander (cilantro), chopped fine, including the stems (wash it first)
·         Sprig of mint leaves, chopped fine
·         oil

Rice

Dessicated coconut

Method

• Cook the rice according to preference, together with the coconut.
• Mix the lime juice, soya sauce and chilli sauce in a bowl and set aside.
• Heat a wok or large frying pan on a medium heat, and once hot add a slug of oil
• Put garlic, ginger, onions, cabbage, carrot, onion, chopped herbs and half the crushed peanuts into the wok and cook for a minute, stirring all the time.
• Add some water, a couple of tablespoons and cook for another minute, stirring
• Push the vegetable mixture to one side and crack the egg into the free area of the pan, stirring the egg, letting it cook through, then mix the egg through the veg
• Add the soya sauce, chilli sauce and juice from ½ lime, stir through and turn off the heat.
• Sprinkle over the remaining crushed peanuts and serve with a lime wedge and the cooked coconut rice