BRUNCH STIR FRY & BASHED CUCS
BRUNCH STIR FRY & BASHED CUCS
If you're running out of breakfast or brunch ideas give this asian style breakfast a go. Full of superfoods, great for plant based peeps. This recipe is something I came up with on the fly, like a lot of my recipes and it fits perfectly into my series of cheap organic plant based meals. Just shows how cheap you can eat good quality organic foods, I think this dish would cost a few pounds if that. The perfect weekend brunch and packed with a powerhouse of superfoods.
Brunch Stir Fry
1 tablespoon coconut oil
250g grams sweet potato (peeled and diced into thumb size pieces)
2 garlic cloves (finely sliced)
1 thumb ginger (finely sliced)
2 spring onion (sliced)
100g rainbow chard (any greens are fine)
5g dulse seaweed (optional)
1 teaspoons sesame oil
1 teaspoons soy sauce (gluten free)
white pepper
himalayan salt
Bashed cucumber
1 teaspoons sesame oil
1 teaspoons soy sauce (gluten free)
½ juice of a lime
1 teaspoon maple syrup
½ teaspoon nigella seeds
½ teaspoon sesame seeds
Himalayan salt
Garnish
Fresh mint leaves, squeeze of lime, nigella seeds, sesame seeds, pul biber
Method
Put a frying pan on medium high heat. Add coconut oil along with the sweet potato and season with some salt. Saute for about 10 minutes until it starts to turn golden. Then add garlic, ginger and spring onions and saute further for about 5 minutes.
Meanwhile, get a steamer boiling and add the chard or greens. Steam for a couple minutes. Once it's done, simply add it to the pan with sweet potato and give it a good stir.
Now add seaweed and season with sesame oil, gluten free soy, white pepper and some salt. Saute for a few minutes and keep stirring.
Now prepare the bashed cucumber. Bash the cucumber with the handle of your knife or a rolling pin, then chop it up roughly. Add it to a bowl and give it a good mix with the rest of the ingredients.
Serve the stir fried veggies into a bowl and spoon over the bashed cucumber and garnish.