Thanks to Jesse Stewart (when he was in Yr 8 ) for this little gem which he introduced after a school cooking class. This is a nice dish which is quick and easy and the kids can help prepare it as well. We modified it a little to make it appropriate for the Fruit Loop!

Serves 6-8

Ingredients:

1 tin chick peas

2 grated parsnips, centre stems removed (or 2 large potatoes if you can’t get them)

3 cloves garlic, minced or finely chopped

2 cups chopped shallots (spring onions)

4 large carrots, grated

2 small tins water chestnuts, sliced (227mL each tin)

1 tin bean sprouts (440mL)

6 Tbsp oyster sauce (adjust to taste)

3 Tbsp tamari or soy sauce (adjust to taste)

2 Medjool dates, finely chopped

3 tsp sesame oil

1 Tbsp organic coconut oil

Juice from 1/2 a lemon

pinch of chili powder or 1 tsp dried chili flakes

2 cups bok choy, chopped OR 1 cup kale, chopped and stems removed

Several large cos lettuce leaves (to use as bowls)

Fresh coriander, to serve

Method:

Cut the centre core out of the parsnips as this is quite bitter. Grate or process the parsnip and then finely chop the water chestnuts, shallots and grate the carrot and and set aside with the parsnip.

Combine the 3 tsp sesame oil and 1 Tbsp coconut oil in a pan and heat. Then mix the grated parsnip (or potato) with water chestnuts and fry for about 5 minutes. Add the minced garlic, chick peas, carrot, bean sprouts, chopped dates, shallots, oyster sauce, chili, soy sauce and fry on low for another 3 minutes. Finally add the bok choy (or kale) and lemon juice and continue to stir fry for another 5 minutes or so.

Wash the cos lettuce and pat dry with a paper towel. Spoon the mix onto the lettuce leaves to serve. Serve with fresh cut coriander.

 

 

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