One whole broccoli – Cut into small bite size pieces
1 pack baby mushrooms - Cut into small bite size pieces if necessary)
4 carrots grated – Grated
1 red onion – Chop into tiny pieces
2 teeth of garlic – Crushed
Olive oil – Couple of tables spoons
Capers – A few tables spoons
Black and green olives – Chopped
Asparagus – Chopped
Butter beans – One tin
Salt – Teaspoo
Start cooking the rice
Steam broccoli and mushrooms separately
Chop the red onions and fry in a wok along with the garlic
After a few minutes add the butter beans, steamed vegetables (broccoli, asparagus and mushrooms) and grated carrot
Cook and fold through for a few minutes
Finally add the capers and olives and some salt
Serve with rice
Makes 3-4 serves.
This is becoming the favourite dish of the year. Already we’ve had it at least once a week for last three. I am sure you are going to love this.
Vietnamese Rice Noodle 200g
Hijaki Seaweed 50g
Fine Asparagus Tips 110g
First soak seaweed. This will need around 15-20mins (read the packet as the type/thickness will determine time)
Then cook Gluten free Rice Noodle – usually only takes around 5-8 minutes.
While that is cooking:
Chop up broccoli and asparagus into very small pieces.
Put broccoli and asparagus and Butter beans into a saucepan. Squirt a good amount into the saucepan/wok ( If on the diet use Liquid Amino or else soy sauce) and start to warm up the pan.. keep on low heat.. do not cook. Just warm. Add more soy sauce/Liquid amino.
While the wok is warming up.. drain and rinse off the noodles and add to the wok.. and fold in. I like to chop the noodles on a board first before adding to the pan.. but that’s up to you.
Once limp then drain off.
Sesame oil 3 table spoons
Olive oil 2 tablespoons
Garlic 3 cloves crushed
Ginger Crushed tablespoon
Red wine vinegar 2 tablespoons
Mix the sauce ingredients in a bowl and add the drained seaweed. Fold through noodles etc and serve.