Originally uploaded by Andrew K Brown.
This comes from the Cranks Fast Food book. Can’t say that I noticed that it was particularly fast, but the results weren’t bad. This serves two with enough left over to put away for a light lunch another day.
- 1/2 teaspoon bouillon powder
- Olive oil
- 2 small (one large) sweet potatoes peeled and cut into cubes
- 1/2 butternut squash peeled and cubed
- 1 carrot peeled and cut into thick chunks
- 2 star anais
- Tamari (a Japanese version of soy sause)
- 200g shitake mushrooms cut in half
- 1 red chilli finely diced
- 100g green beans
- The juice from a 2cm piece of fresh ginger
- 2 tablespoons marmalade
- 1 tablespoon tamarind paste
- juice of 1/2 lime
- 3 spring onions
Bring a small saucepan of water to the boil and add the bouillon powder. Keep on a rolling boil (ie just boiling).
Sauté the sweet potato, squash, carrot and star anais in olive oil. Add small amounts of bouillon water whenever the vegetables begin to stick to the pan. When the vegetables start to soften add a couple of teaspoons of Tamari and a dash of Tabasco. Stir for a couple of minutes and then add the mushrooms and chilli.
Now put the green beans into the bouillon water and cook for 5 minutes. Then take them out using a slotted spoon and put them in with the rest of the veg. Keep the bouillon water but put it into a bowl. Remember to keep adding the water to the vegetables whenever they need it.
Put 2 tablespoons of oil, 2 teaspoons of tamari, 6 tablespoons of the bouillon water, the ginger juice, marmalade, tamarind and lime juice in the saucepan you’ve just stopped using. Stir and warm until the sauce is slightly thickened.
When the vegetables are soft pour the sauce over them and add the spring onions.
Serve with rice.