RECIPE :: Stir fried zingy veg with garlic sauce

(serves 4 people)

After creating the pancake bake recipe I’ve been playing with using it in more and more main courses and found that it is fantastic when you put stir fried vegetables into them and roll them up. This recipe uses a fantastic garlic sauce to give it some extra life and to complement the spiciness of the fried vegetables.

Ingredients
Stir fry
1tsp of fennel seeds,
2tsp of cayenne pepper,
1tsp of salt,
4tbsp of olive oil,
2 medium onions (thinly chopped),
2 cloves of crushed garlic,
2 peppers (chopped),
2 medium courgettes,
400g of mushrooms (thinly sliced) and
1 tbsp of lemon juice.

Garlic sauce
350g of soft silken tofu,
100ml of olive oil,
4 cloves of crushed garlic,
½ tsp of salt and
2tsp of lemon juice.

Pancakes
8 thin pancakes using olive oil not walnut oil.

Method
1) To make the sauce; put all the ingredients into a blender and whiz away until you have a smooth sauce. Put to one side.
2) To make the stir fry; dry fry and crush the fennel.
3) Fry the onions in the olive oil over a medium/low heat for 5 minutes.
4) Mix in the fennel, cayenne pepper, salt and garlic into the onions and cook for another two minutes.
5) Meanwhile top ‘n’ tail the courgettes, slice in half and cut thinly to get half moons.
6) Increase the heat to very hot and throw in the rest of the vegetables and stir regularly for 10 minutes.
7) Just before you finish the frying pour in the lemon juice and mix in.
8) To serve; take a pancake and spread it with the garlic sauce and put in a large helping of fried vegetables and roll tightly. Repeat for the remaining pancakes.