It’s always during autumn that I start to crave stews that are colorful, filled with flavor and beautiful to look at, and this autumn is no exception. I have already many various stews on the blog, but today I’m not doing - exactly - a stew, but something similar - a wok! Asian woks are filled with fresh colorful and vibrant ingredients, full of flavor and sometimes not that difficult to make either. I’m going to show you a very simple recipe I have made twice this week already, that I love and which is great to have as simple prep food or weekday food.

THIS RECIPE IS:

• Vegan

• Gluten Free

• Full of color

• Full of flavor

• Asian fusion

• Great food prep / lunch box food

• Simple and quickly made weekday food

Vegan Asian Wok with Lime

2 servings

INGREDIENTS:

1 tbsp cooking oil, but preferably sesame seed oil

1 shallot onion or other onion

0.5 red bell pepper

150 g frozen or fresh broccoli

250 g vegan “chicken” filets/ bites/ pieces

1 garlic clove

3 tbsp sweet chili sauce

1.5 tbsp Japanese soy sauce

0.5 tsp red curry paste

2 tbsp water

Lime

HOW TO MAKE:

• Heat up a wok or big frying pan with the cooking oil.

• Slice the onion and the pepper. Cut the broccoli into smaller pieces. Place them all in the pan and fry soft.

• Add the vegan filets/bites, and fry until golden and cooked.

• Meanwhile, combine the pressed garlic clove, sweet chili sauce, soy sauce, curry paste and water to a dressing. Add this to the pan and combine everything together. Cook for approx 2-3 minutes.

• Taste and possibly add salt after taste. Salt is usually not much used in the Asian cuisine (especially not if using soy) but you might need to add some salt, depending on what kind of vegan filets/ bites you are using.

• Serve over rice or possibly noodles. And don’t forget the lime juice. It’s important!

  NOTE:

• You can also top with peanuts or cashews if you’d like.