Margaret (pling) wrote,

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I borrowed a vegetarian cookery book from becs, because I don't really cook anything other than basic pasta sauces that's vegetarian. I've tried a couple of recipes, though one is only vegetarian if you miss out the oyster sauce! They were both nice, although I thought the stir-fry would be improved no end by the addition of some beef, but that would spoil the point a bit ;) And the stew would be improved if I'd remembered that chilli powder in this case probably doesn't mean cayenne pepper - it does in one of my cookery books - using actual chilli powder would stop it being quite as one-dimensional.

Combination Vegetable Stew


  • 2 teaspoons olive oil
  • 1 small onion, thinly sliced
  • 65ml tomato puree
  • ¼ teaspoon chilli powder
  • 1 teaspoon cumin seeds
  • 125ml tomato juice
  • 250ml vegetable stock
  • 400g tin of chopped tomatoes (optionally crushed)
  • 2 small carrots
  • 2 medium courgettes, cut into chunks
  • 20 green beans
  • 315g cauliflower, cut into small florets


  1. Heat oil in a large pan, add the onions, tomato pureee, chilli powder, cumin seeds and tomato juice
  2. Stir until well combined
  3. Add the stock and tinned tomatoes
  4. Bring to the boil, then reduce the heat
  5. Add the remaining vegetables
  6. Simmer uncovered until soft

Mange Tout with Red Pepper


  • 1 large onion, peeled and cut into half-rings
  • 185g mange tout
  • 1 tablespoon oil
  • 1 tablespoon grated fresh ginger
  • 1 red pepper, cut into strips
  • 1 small clove garlic, crushed
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sugar
  • pinch of salt
  • 1 tablespoon water


  1. Heat the oil in a wok, add the onion, ginger and red pepper
  2. Stir-fry for 4-5 minutes
  3. Add the garlic and mange tout and stir-fry for ~2 minutes
  4. Add the oyster sauce, sugar, salt and water and mix through

Tags: chinese recipe, cooking, vegetarian recipe
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