Name: Oriental vegan stir-fry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 380 g vegan chicken-style strips defrosted; 1 noodles of choice; 1 oriental stir-fry mixed vegetables; 1 lemon zest and juice; fresh coriander; for the peanut satay sauce:; 3 sugar free peanut butter unsalted; 2 tsp vinegar apple cider; 2 tsp maple syrup; 1 fresh chillies deseeded and chopped; 1 fresh coriander chopped; 2 tsp fresh ginger grated; 5 - 6 water; lemon juiced; for the stir-fry sauce:; 6 soy sauce; 1 vinegar apple cider; 1 garlic cloves, minced; 2 tsp fresh ginger grated; 1 maple syrup; 1/4 tsp Sriracha sauce; lemon halved, juice only; 2 tsp brown sugar

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Ingredients (23)

380 g	vegan chicken-style strips — defrosted
1	noodles of choice
1	oriental stir-fry mixed vegetables
1	lemon — zest and juice
	fresh coriander
	for the peanut satay sauce:
3	sugar free peanut butter — unsalted
2 tsp	vinegar — apple cider
2 tsp	maple syrup
1	fresh chillies — deseeded and chopped
1	fresh coriander — chopped
2 tsp	fresh ginger — grated
5 - 6	water
	lemon — juiced
	for the stir-fry sauce:
6	soy sauce
1	vinegar — apple cider
1	garlic — cloves, minced
2 tsp	fresh ginger — grated
1	maple syrup
1/4 tsp	Sriracha sauce
	lemon — halved, juice only
2 tsp	brown sugar

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Method:

1. Fry the chicken-style strips in a teaspoon of oil until brown and crispy.

2. Cook the noodles according to the packet instructions.

3. Place all the satay sauce ingredients in a mixing bowl and whisk until you reach a smooth, but runny sauce consistency. Add more water if needed. Pour into a ramekin or sauce jar. Top with chopped coriander
(optional).

4. Mix the stir-fry sauce ingredients together. Heat a bit of oil in a wok and add the stir-fry vegetables. Fry over a high heat for 5 minutes. Add the stir-fry sauce and fry the vegetables until tender, but not too limp. Season to taste. Remove from the heat and add a squeeze of the last ¼ lemon.

5. Dish up your meal: Place one portion of noodles in a bowl, top with the vegetables and a bit of the stir-fry sauce. Tower the chicken-style strips on top of the stir-fry vegetables and garnish with coriander.

6. Serve with the peanut satay sauce on the side.

This is an extract from The South African Vegan Cookbook by Leozette Roode, published by Human and Rousseau and retailing for R315.