Serves 4
vegan
Ingredients:
1tbs ground nut oil
350g large Brussels sprouts, prepared and sliced roughly
3 shallots (or 1 small onion), sliced
150g oyster mushrooms, sliced
1tbs shoyu or light soy sauce
50ml light stock made with vegan stock powder
1 1/2tsp (or to taste) mild whole grain mustard
1tbs balsamic vinegar
1 tsp cornflour
Method:
1.Heat the ground nut oil in a large wok. Stir-fry the sliced sprouts
and shallots for about 2-minutes and add the mushrooms. Continue to stir-fry
for another minute or two.
2. Mix together the remaining ingredients and add to the stir-fry. Stir
to coat and heat through until the sauce is slightly thickened. Season
with a little more stock powder if necessary and serve.
© The Vegetarian Society – (recipe
created by the Cordon Vert cookery school) www.vegsoc.org
|
