Greenilicious - 101 Ways to Love Your Greens
Buddha’s Snow Pea Delight
Found on page 155
PREPARATION TIME: 20 minutes, plus 20 minutes soaking
COOKING TIME: 25 minutes
Mai n Gluten Free
This dish lends itself to the addition of more vegetables such as green beans, broccoli, asparagus or broccolini® – so choose your favourites!
- ¼ cup (60 ml) salt-reduced vegetable stock
- 1 piece of ginger (approx. 5 cm), peeled and finely sliced
- 1 large carrot (approx. 200 g), sliced on an angle into ½-cm wide pieces
- 100 g fried tofu puffs, quartered
- 25 g dried black fungus, soaked for 20 minutes
- and drained, roughly chopped
- 25 g dried shiitake mushrooms, soaked for
- 20 minutes and drained, roughly chopped
- 1 tablespoon gluten-free miso paste
- 2 tablespoons sweet soy sauce (e.g., kecap manis)
- 2 cups (500 ml) water
- 300 g snow peas, topped and tailed
- 6 spring onions (approx. 70 g), finely chopped
- 50 g bean sprouts
- Heat the salt-reduced vegetable stock in a large saucepan over medium heat. Add the ginger and carrot, and simmer for 5 minutes or until the carrot is starting to become tender. Add the fried tofu puffs, black fungus and shiitake mushrooms, and stir together.
- In a large measuring cup, whisk together the gluten-free miso paste, sweet soy sauce and water. Pour this over the vegetables in the saucepan, and simmer, uncovered and stirring occasionally, for 15 minutes.
- Add the snow peas and spring onions, cover the saucepan with a lid and simmer for a further 2 minutes.
- To serve, divide the snow pea mixture into four to six large bowls, and top with the bean sprouts. This dish can be served with cooked brown rice or 100-per-cent buckwheat soba noodles on the side.