Recipes

Around The World in 80 Ways

Vegetable Pancakes Vegetarian Slimming
Serves 2

• ½ cup soya sauce
• 2 tbsp rice vinegar or dry sherry
• 2 tsp brown sugar
• 2 tsp cornflour, dissolved in ¼ cup cold water
• 4 tortillas
• 2 tsp oil (not olive)
• 2 tsp fresh green chillies, minced (remove ALL seeds unless you love very hot food!)
• 2 cloves garlic, crushed
• 2 tbsp Chinese black bean sauce
• 2 tbsp rice wine or dry sherry
• 2 cups red peppers, diced
• ½ cup broccoli stems, diced
• 4 cups broccoli florets (heads), loosely packed
• 170g/6oz firm tofu, cubed

1. Combine soya sauce, rice vinegar/sherry, brown sugar and dissolved cornflour in a small bowl and set aside.
2. Choose your tortilla heating method!
   1. Stack tortillas together then wrap and carefully seal in tinfoil, then bake in warm oven for about 10 minutes until heated through or
   2. Wrap in a paper towel & heat in microwave for a minute or so on medium heat, making sure you don’t cook too long as they’ll be too chewy.
3. Meanwhile, heat oil in wok or large frying pan.
4. Add chillies and garlic and stir fry for one minute.
5. Add black bean sauce.
6. Add rice wine and when thoroughly hot, stir in peppers and broccoli stems.
7. Stir fry for another minute then add broccoli florets, tofu cubes and ¼ cup water.
8. Cover and let steam for about 2 minutes, until broccoli is just tender.
9. Pour in soya sauce mixture and stir fry until sauce begins to thicken and bubble, then remove from heat.
10. To serve, place one warm tortilla at a time on a flat surface, put ¼ of filling on half closest to you and roll up! Great served with five-spice rice.