This Thai inspired one pan dish is a super way of fitting lots of types of vegetables into your meal. It can be varied up with or without meat, just substitute beef for chicken, prawns, cashew and peanuts or tofu. And it can be eaten warm or cold. Add fresh steamed rice for extra carbohydrates.
Method
- Cut the onion, pepper and lemongrass (and courgette if necessary) into bite size chunks.
- Crush the garlic and finely chop the ginger.
- In a Wok, combine a dash of oil and water, heat up. Add the vegetables and meat, and fry over medium heat turning often until the vegetables start to soften and the meat is cooked through, about 7-10 minutes.
- Next, add ginger and garlic, stir well.
- Now, add the sauce ingredients: soy sauce, chili flakes, salt and pepper. Add freshly chopped coriander just as it’s time to serve.
