It’s a rainy Saturday in May and whilst it would be lovely if the sun was shining I’m actually enjoying seeing my plants and garden get a good feed.
As well as making sure the plants get a good feed I’m aslo cooking some really tasty and nutritional food for me too. And it’s another really easy meal to make.
Although I’m allergic to nuts as well as being a coeliac, vegan I am lucky to say I can eat sesame. It’s a good job as sesame is so tasty.
Warm half a teaspoon of toasted sesame oil in a wok on high heat. Prep the veg by washing and chopping broccoli, courgette, spring onion and pak choi.
Add the broccoli and courgette to the pan first and stir fry for about 3 – 4 minutes. Then add the pak choi on top. I actually layer the pak choi over the top so that it retains a real crunch and cooks from the heat rather than the oil. I also think crunchy veg has more nutritional value too.
Once the pak choi is layered over the top season using soy sauce. I’m using a gluten free tamari soy sauce by Kikkoman, although the Clearspring gluten free tamari is also pretty ace. Once the soy sauce has sizzled a little turn thw heat down to a medium setting and continue to cook for a further 5 minutes.
Once cooked sprinkle with chopped spring onions and toasted sesame seeds to serve. A perfect spring vegetable meal to brighten up your day whatever the weather.