Ingredients:
Sauce:
2 table spoons of soy sauce
3 table spoons of thai fish sauce
2 inches of fresh ginger root – peeled and roughly chopped
2 garlic cloves – peeled and roughly chopped
3 fresh lemon grass spears – roughly chopped
1/2 – 1 tsp of vinegar (or 2 table spoons of lemon juice)
1 table spoon of sugar (I use raw brown sugar)
1 small / medium onion – peeled and roughly chopped
1 cup of cherry tomatoes – washed and halved
1 tsp of ground cilantro seeds
1 clove – ground
2 cups of tomato sauce
1/4 tsp of chilli sauce (optional)
Veggies –
4 cups Shitake mushrooms – washed and sliced
2 cups of crimini mushrooms – washed and sliced
3 large red bell peppers – washed and seeds removed – sliced fine
4 spring onions – washed and sliced.
1 large pinch of salt
1 bunch of fresh cilantro – washed and chopped fine
1 table spoon of olive oil
Steps:
Liquidize the ‘sauce ingredients’ in a blender
Sautee the mushrooms and peppers in the olive oil and salt – for 3 minutes or until slightly tender
Add the liquidized sauce and cook on low for another 8 mintues.
Add the spring onions – cook for 2 minutes
Add the cilantro and serve.
