A delicious and vibrant vegetarian dish that is perfect for weekday dinners.
Serves: 4
Difficulty: easy
Preparation time: 20 minutes
Cooking time: 20 minutes
Stir-fry Sauce
1 Tbsp (15 ml) sesame oil
1 tsp (5 ml) garlic, finely chopped
1 tsp (5 ml) ginger, finely grated
½ tsp (2.5 ml) red chilli, finely chopped
1 Tbsp (15 ml) Soy sauce
1 Tbsp (15 ml) rice vinegar
1 Tbsp (15 ml) honey
1 Tbsp (15 ml) tomato paste
1 tsp (5 ml) sesame seeds
1 tsp (5 ml) corn flour
½ C (125 ml) water
salt and pepper
Sweet Potato “Spaghetti”
4 tsp (20 ml) olive oil
4 tsp (20 ml) butter
1½ (450 g) yellow sweet potatoes, peeled and spiralized
1 tsp (5 ml) garlic, finely chopped
1 tsp (5 ml) ginger, finely grated
1 (4 g) chilli, finely chopped
1 (410 g) tin butter beans, drained
salt and pepper
Stir-fry
1 Tbsp (15 ml) olive oil
500 g (1 bag) Findus Wok Bali
150 g ricotta, crumbled
¼ C (60 ml / 12 g) onion sprouts
handful basil leaves
Stir-fry Sauce
Add the oil to a hot pan over medium heat. Add the garlic, ginger and chilli and sauté for 1 minute. Whisk in the rest of the ingredients until smooth. Simmer for 2-3 minutes until slightly thickened and season with a pinch of salt and pepper.
Sweet Potato “Spaghetti”
Heat the oil and butter in a hot pan over medium heat. Add the sweet potatoes, garlic, ginger and chilli and fry for 8 minutes. Add the beans and fry for a further 4 minutes. Season to taste.
Stir-fry
Heat the oil in a hot frying pan over medium heat. Add the Findus Wok Bali and fry for 4-5 minutes until tender. Stir in the stir-fry sauce.
Serve the stir-fried vegetables on top of the sweet potato “spaghetti”. Top it off with the ricotta, onion sprouts and basil.
TIP: The sweet potato “spaghetti” is fun to make and vibrant in colour. If you like, you can replace it with regular spaghetti, glass noodles, egg noodles or rice.
