Lemon Soy Stir-fry On Garlic Swede Mash

Serves: 4

For the mash:

2 x medium swedes cubed

2 x medium potatoes cubed

1 x garlic clove grated

1 x splash of almond milk

For the stir-fry:

1 x bag green beans top and tailed

1/2 cauliflower cut up

1/4 cabbage sliced

2 x zucchini sliced

2 x garlic cloves grated

1 x pack chicken free chicken

For the sauce:

1/4 cup olive oil

1/4 cup lemon oil

2 x lemons (juice)

1/3 cup soy sauce

2 x garlic cloves grated

Salt and pepper

Slurry:

1 x Tbs cornflour

2 x Tbs water

Garnish:

Fresh herbs of your choice chopped finely

METHOD:

1. Completely prep all of your veges, chop dice and grate.

2. Put the swede and the potatoes in a pot with boiling water and boil until tender (around 25mins).

3. Mix all your dressing ingredients into a bowl (NOT THE SLURRY)

4. Sauté in a big fry-pan or wok on medium heat, dash of oil, first the garlic for a minute then add the cabbage. Sauté for a few minutes. Add splashes of water so it doesn’t burn.

5. Add the rest of your veges and sauté for another few minutes.

6. Add the dressing and sauté for another few minutes.

7. Make your slurry by mixing the cornflour and water together in a cup..add to stir fry and mix thoroughly until your sauce thickens.

8. Add you ‘chicken’ and stir fry for a further 2 mins. Then turn off heat.

9. Drain your swede and potatoes (keep the water and cool down then later measure cups in biodegradable bags and freeze for natural stock).

10. Mash with the almond milk and garlic. Keep adding dashes of almond milk until you have reach your creamy consistency.

11. Layer on plates, mash then veges then garnish with fresh herbs and ENJOY PREP FAM.