Ingredients
- 4 1/2 oz (130g) ground Quorn or TVP
- 4 oz (115g) shredded white cabbage
- 1/4 chopped red onion
- 1 julienne-cut carrot
- 1/2 julienne-cut zucchini
- 2 crushed garlic cloves
- 1 peeled and chopped lemongrass stem
- 1/2 oz (15g) creamed coconut or 4 tbsps coconut milk
- 1/2 finely chopped chili pepper
- 1 teaspoon sesame oil
- 1 teaspoon Thai fish sauce
- 1 teaspoons soy sauce
- 1 tablespoon cilantro
- Juice of 1/2 lime
- 1 oz (30g) chopped peanuts, for garnish
Method
- Stir-fry the vegetables in sesame oil in a skillet until tender.
- Add the Quorn or TVP, lemongrass, soy, creamed coconut or coconut milk, and fish sauce.
- Cook for 3 minutes then remove from heat and stir in lime juice.
- Serve topped with cilantro and chopped peanuts.