Ingredients: Serves 2 people and is 4 of your 5 a day per person
2 x pak choi roughly chopped
150g purple mangetout (green mangetout)
80g baby sweet corn cut in half lengthways
½ orange pepper sliced lengthways then cut in half
½ red pepper sliced lengthways then cut in half
80g fine green beans trimmed
8 x chestnut mushrooms sliced
Organic Basil tofu cut into pieces
Small bunch of coriander finely chopped
1 inch ginger finely diced
2 cloves of garlic
1 tbsp groundnut oil or rapeseed oil
Pinch of sesame seeds (for garnish)
Pinch of peanuts (for garnish)
1 tsp sesame oil
1 tbsp tamarind paste
1 tbsp tamari (soy sauce)
1 tbsp rice wine vinegar
1 tbsp fresh lime juice
Pinch of chilli flakes
Pinch cracked black pepper
1 Put all the ingredients for the sauce in a small bowl, mix and set aside.
2 In a hot wok, pour in the groundnut oil and move the pan around so that the oil goes all around the pan.
3 Then add the basil tofu and continuously stir until it is golden in colour. Then remove from the wok and set aside.
4 Then add the garlic and ginger, quickly stir and then add the mangetout, baby sweet corn, fine green beans, and continuously stir for about 30 seconds and then add the orange and red peppers and chestnut mushroom and stir.
5 After about a minute add in the pak choi and return the basil tofu and keep stirring for another 30 seconds before adding the Thai sauce then stir.
6 Holding back two pinches of coriander for garnish add the coriander and stir. Continuously stirring cook for another 2 minutes.
7 After 2 minutes plate up. Sprinkle the pinch of coriander, the sesame seeds, and peanuts. Enjoy!