Pan-fry of Harvest Veg: tasty, colourful, many textured -- a vegan's dream 'I'd eat this at any time and I'm no dieter!' |
The ingredients of this wonderful dying-summer dish were chosen specifically to meet the demands of a no/low carb eating plan, hence it is full of low-starch veg and is pretty low-cal, too. It's the perfect dish for harvest time.
Tasters loved the combination of textures and colours as well as the multi-layered flavours. One thing that wasn't added but would be welcome was bean sprouts.
Tasters loved the combination of textures and colours as well as the multi-layered flavours. One thing that wasn't added but would be welcome was bean sprouts.
No worries about calories or carbs? Add carrots, fresh corn, potatoes and peas.
As with stir-fries, the work is in the preparation. Then it's like an assembly line -- some of the veg are braised, some flash-fried -- before coming together swiftly in a delicious melange.
In keeping with the low-carb theme, the natural juices of the veg and flavourings are the only 'sauce'. Thicken the sauce with a 1-1 slurry of cornflour, water, soy sauce and sherry but it will raise calories.
Cost: depends on choices; say £2.50'ish
Feeds: 2-3 with a side of rice or noodles.
67 used a large coffee mug as a measure
Ingred:
1/2 mug small cauliflower florets
1/2 mug tenderstem broccoli, stems peeled & trimmed
1/2 mug thickly sliced mushrooms; chestnuts preferred but any will do
juice 1/2 lemon
1 mug thickly sliced courgettes, cut on the slant
2 mugs slightly packed fresh spinach, washed & stems removed (or not if you don't like fiddling with stems)
1/2 mug halved baby tomatoes, lightly sprayed with olive oil & lightly salted
light vegetable oil (groundnut/peanut is good)
1 tsp reduced salt soy sauce
1 1/2 tsp sherry
water or stock
finely grated zest of half a lemon
1/2 tsp grated fresh ginger (opt)
1/2 tsp grated fresh garlic (opt)
Method:
Tips:
1/2 mug tenderstem broccoli, stems peeled & trimmed
1/2 mug thickly sliced mushrooms; chestnuts preferred but any will do
juice 1/2 lemon
1 mug thickly sliced courgettes, cut on the slant
2 mugs slightly packed fresh spinach, washed & stems removed (or not if you don't like fiddling with stems)
1/2 mug halved baby tomatoes, lightly sprayed with olive oil & lightly salted
light vegetable oil (groundnut/peanut is good)
1 tsp reduced salt soy sauce
1 1/2 tsp sherry
water or stock
finely grated zest of half a lemon
1/2 tsp grated fresh ginger (opt)
1/2 tsp grated fresh garlic (opt)
Method:
- Get all the vegetables ready before you start; if using non-organic veg, soak in a solution of 9 parts water to 1 part vinegar 20 mins, drain & rinse
- Place a large, deep frying pan (which has a lid) onto high heat
- When the pan is smoking hot, add 3-4 tbsp water and cauliflower florets; cover; turn heat down slightly & cook, shaking the pan, 2 mins.
- Add broccoli spears; check water level, 1-2 more tbsp may be needed; return lid; cook 2 more mins, shaking pan. The vegetables should not be fully cooked; they should show some resistance when a knife is poked into the stem.
- Pour the veg and any liquid into a dish; set aside
- Wipe pan with paper towel; return heat to high; add a thin layer of oil; place courgette slices in one layer in pan (you may need to do this twice if the pan isn't large enough)
- Turn down heat to med-high; leave 1-2 mins or until courgettes are golden underneath; turn over; brown another 2 mins; remove to a platter, in one layer if poss
- Add a tiny bit more oil to the pan; toss in mushrooms; leave a minute or so for one side to brown then toss until all are nearly cooked; add lemon juice; toss again; remove to a separate dish with any liquid; set aside a few mushrooms for garnish
- Return pan to med-high heat
- Mix soy sauce, sherry, lemon zest, liquid from vegetables and ginger or garlic if using; set aside
- Put all the vegetables except the spinach, tomatoes & courgette back into into the pan; mix.
- Pour over the sauce; stir briskly (thicker gravy: mix 1 generous teaspoon corn or rice flour with 1-2 generous teaspoons cold water to form a paste; add to sauce)
- Insert handfuls of spinach into the veg mix, especially around outer edges
- Cover with lid; cook a minute or so
- Layer the courgettes on top, then the tomatoes; scatter over mushrooms replace lid, cook 1 more min or until veg are done to your liking
- Serve on its own as a meal or with rice, noodles or a baked potato
Comments:
'I would eat this at any time and I'm no dieter!' Facebook taster
'Who says vegans eat boring food??' Dieting carnivore
Tips:
- Add any other veg but dense veg need to be part-braised like the cauliflower and broccoli
- For extra heat, add a finely sliced chilli, seeds and membrane removed
- Make this a meal with balanced amino acids by adding cooked meat or tofu
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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