INGREDIENTS

• 300g bean sprouts

• 175g baby corn

• 1 can marigold braised tofu

• 2 tblsp soy sauce

• 1 tsp chopped ginger

• 4 cloves garlic

• 1.4 tsp chilli flakes (optional)

• 2 white onions

• 1 tsp cayenne pepper

• 2 courgettes

• 120g shitake mushrooms

• 100g chestnut mushrooms

• 1 tblsp olive oil

• 1 grated courgette

• 1 tblsp sesame oil

•  2 tblsp sesame seeds

• 500ml vegetable stock

• 2 tblsp lemon juice

 

METHOD

1. Peel and chop the onions and fry in a large pan with olive oil for 5 minutes, then add the crushed garlic and fry for another minute and turn off the heat

2. Next, chop the baby corn and mushrooms into small pieces and cook in a large pan

3. with sesame oil, ginger, cayenne pepper, and courgettes for about 7 minutes

4. Next add the bean sprouts and the rest of the ingredients (except the tofu and sesame seeds), along with the onions, mix well and allow to simmer for 10 minutes

5. Once cooked add the chopped tofu, lemon juice and sesame seeds and mix well

6. Serve into large bowls and enjoy (I like using chopsticks)