I too am participating in the #SleekGeek challenge and one way to get low fat but super flavourful meals is to use influences from the east. Oriental cuisine is full of non-fat based sauces – fish sauce, soy, mirin, rice wine vinegar – coupled with fresh veggies and nuts it really is the smart choice for summer that is hot on our heels.
I recently got sent a pack of Findus frozen veggies that are made specifically for stir frying. I decided to use the pack with carrots, mushrooms, green beans, bambo shoots AND a healthy dose of green chili. I added a few extra bits and bobs and voila – lunch a la sleekness.
1 TBSP Peanut Oil
3 TBSP Soy Sauce
2,5 TBSP Mirin
1 red chili, sliced
Half a block of silken tofu, cubed
1 Clove Garlic, sliced,
2cm fresh ginger, sliced into matchsticks
a handful of cashews, toasted in a pan
a sprinkle of sesame seeds
In a searing hot wok, add a slosh of peanut oil, the ginger and chili, followed by the tofu. Allow the tofu to colour slightly before adding the Findus vegetables. Add the garlic and allow to cook for 5 minutes. Toss in the soy and mirin with the garlic. Be sure to coat everything in the pot with the sauce. Before serving, add the nuts and garnish with fresh coriander leaves.