Recipes
0

Wok vegetables with sweet potato mash

Bringing cooking back to the kitchen — one meal at a time.

tiny WOK veggies

You don’t need to spend hours in the kitchen to prepare wholesome and nutritious meals for the whole family. Check out this recipe for wok vegetables on a savoury sweet potato bed that appeared in OptiMYz issue 705.

INGREDIENTS
4 SERVINGS | PREPARATION 15 MINUTES

Sweet potato mash
» 2 large sweet potatoes
» 1 Tbsp butter from grass-fed cows
» Salt and pepper to taste

Wok vegetables
» 6 mushrooms (any kind); quartered
» 1 sweet red pepper cut into chunks
» 1 bulb of fennel
» 1 red onion
» 1 zucchini; sliced
» 2 limes cut in half
» 8 leaves of basil thin sliced
» 3 Tbsp soy sauce
» 2 Tbsp honey
» 1 Tbsp coconut oil
» 4 Tbsp hot chili sauce
» 1 inch piece of ginger; minced
» 1 clove of garlic; minced
» Toasted peanut pieces, or sesame seeds if allergic
» Salt and pepper to taste

TO PREPARE
Wash the potatoes and pierce with a fork. Place in the microwave for six minutes until done. Let the potatoes cool for two minutes (they will be hot!). Remove the potatoes from the microwave, peel and transfer them to a bowl. Add butter and mash with a fork. Season with salt and pepper to taste.

Pre-heat wok to medium heat and add coconut oil. Add the vegetables and stir vigorously for two minutes. Toss in the minced ginger and garlic. Stir in the soy and chili sauce and cook for two more minutes. Add the basil and the rest of the seasoning and squeeze in the limes. Serve topped with toasted peanuts or sesame seeds if allergic.

Share:
  • googleplus
  • linkedin
  • mail

Uploaded by Rich Julien