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Sichuan Mixed Vegetables - Yoga Lily | Yoga Classes in Milton Keynes & Bletchley - Hatha Yoga Classes Milton Keynes
If you’ve ever considered veggies boring, this dish is sure to convince you otherwise. Serves 4. Ingredients 2 tbsp chilli oil 4 garlic cloves, crushed 5cm/2-inch piece fresh ginger, peeled and grated 1 2/3 cups (250g / 9 oz) carrots, cut into thin strips 1 red pepper, deseeded and cut into thin strips 2 cups (150g / 5 1/2 oz) shiitake mushrooms, sliced 2 cups (150g / 5 1/2 oz) mange tout 3 tbsp soy sauce 3 tbsp crunchy peanut butter 3 1/2 cups (350g / 12 oz) beansprouts Cooked rice, to serve Method Heat the chilli oil in a preheated wok and fry the garlic, ginger and carrots for 3 minutes. Add the red pepper and stir-fry for another 2 minutes. Then add the mushrooms and mange tout and stir-fry for 1 minute. In a small bowl, mix together the soy sauce and peanut butter until combined. Using a wooden