Anything this colourful has got my vote for dinner. Rustle up this super delicious teriyaki bowl in minutes (seriously there's only 5 steps involved) and let the flavour combo explode in your mouth! Plus, your chance to WIN one of three copies of this fab, new cookbook.
Looking for a new recipe to add to your repertoire? We hear ya which is why I’m loving this simple but delicious bowl of goodness. Who needs a Chinese takeaway when you can rustle up a healthier veggie version in minutes.
Local celebrity chef Kwoklyn Wan has just released his latest cookery book, The Veggie Chinese Takeaway Cookbook and of course Muddy is all over it – literally.
Read on to find out how you can WIN one of three copies.
This dish took my fancy – a mountain of yummy vegetables in a rich, aromatic, umami sweet chilli sauce, served over rice (or you can dish it up with noodles). Yum. See you in the kitchen!
1 tbsp oil
1 onion, roughly diced
1 tsp grated garlic
2 tsp grated fresh ginger
1 red (bell) pepper, roughly diced
1 courgette (zucchini), cut into
60g (2oz) long-stem broccoli cut into small florets
6–8 baby corn cobs
1 medium aubergine (eggplant) cut into bite-sized pieces
For the sauce
125ml (½ cup) light soy sauce
3 tbsp brown sugar
2 tsp dried chilli flakes
1 tbsp honey (vegan option: use agave or maple syrup)
1. Combine all of the sauce ingredients in a bowl, mix well and set to one side.
2. Heat the oil in a wok over a medium-high heat, add the onion, garlic and ginger and fry until fragrant and the onion is translucent.
3. Add the remaining vegetables and stir-fry for 3–4 minutes.
4. Add the sauce mixture, bring to the boil and simmer for 3 minutes.
5. Serve on top of freshly steamed rice or noodles.
Stomach rumbling yet? Want to see and try more? Enter here to win one of three copies of Kwok’s latest cookbook!
Recipe and text taken from The Veggie Chinese Takeaway Cookbook by Kwoklyn Wan (Quadrille £15) Photography ©Sam Folan.