Spicy Cucumber Stir-fry Recipe

Ingredients :

Serves 4

• 25g / 1oz black soya beans, soaked in cold water overnight

• 1½ cucumbers

• 1 tbsp vegetable oil

• ½ tsp mild chili powder

• 4 garlic cloves, peeled and crushed

• 5 tbsp vegetable stock

• 1 tsp sesame oil

• 1 tbsp freshly chopped parsley, to garnish

Method :

1. Rinse the soaked beans thoroughly, then drain. Place in a saucepan, cover with cold water and bring to the boil, skimming off any scum that rises to the surface. Boil for 10 minutes, then reduce the heat and simmer for 1-1½ hours. Drain and reserve.

2. Peel the cucumbers, slice lengthways and remove the seeds. Cut into 2.5cm / 1 inch slices.

3. Heat a wok or large frying pan, add the oil and when hot, add the chili powder, garlic and black beans and stir-fry for 30 seconds.

4. Add the cucumber and stir-fry for 20 seconds.

5. Pour the stock into the wok and cook for 3-4 minutes, or until the cucumber is very tender. The liquid will have evaporated at this stage.

6. Remove from the heat and stir in the sesame oil. Turn into a warmed serving dish, garnish with chopped parsley and serve immediately.

Nutritional details per 100g

energy 61kcals/251kj

protein 2g

carbohydrate 3g

fat 5g

fiber 0.6g

sugar 0.2g

sodium 0.2g

√  cow's milk-free    √  egg-free    √  wheat-free   √  nut-free    √   vegetarian  

√   vegan                    √  seafood-free