Friday 20 January 2017

stir fry with sea lettuce

vegan, gluten free

The best stir-fry salad. Ready in 5 minutes. 
Sea lettuce contains 27% protein, which is comprised of all 9 essential amino acids including Lysine which is the amino acid that is typically deficient in most vegetarians. 50% is comprised of sugar and starch, and it contains less than 1% fat. It is also high in protein, and contains a plethora of essential Vitamins (A, C, E, riboflavin, pantothenic acid, niacin, B12, choline, biotin, folic acid and thiamin). Sea lettuce provides considerable amounts of dietary fiber (31%), and because this seaweed is a good source of vitamin B-12 which is important for vegans and vegetarians.

200g  rice noodles
2 small peppers
1 courgette
200g mushrooms
20g salted peanut
2cm ginger
60g sea lettuce 
chilli sauce

Mix the peanut, chilli sauce, 100ml water and soy sauce to make a smooth salty sauce.
Heat the oil in a wok (or pan), then stir-fry the ginger 2 mins. Add the noodles and all veg., then stir-fry over a high heat for 1-2 mins until the veg. are just cooked.
Push the veg. to one side of the pan, then pour the peanut sauce into the other side, tilting the pan. Bring to the boil. Mix the sauce with the stir-fry, then sprinkle over the sea lettuce and peanuts to serve.
I used ready to eat sea lettuice from bord bord, you can buy it in Better Food in Bristol.

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