Vietnamese vegetables (gluten free)
Category:
Main
Free from:
Gluten, milk/lactose, nut, sesame, egg, lupin, sulphites, crustaceans, mustard, celery, molluscs
Contains:
Meat (if you use the chicken thigh recipe only), fish, soya
Alternatives:
Omit the fish sauce for a fish-free option or the soya sauce for a soya-free option
Preparation time:
15-20 minutes
Cooking time:
8-15 minutes
Serves:
3-4
Ingredients
1 tbsp oil
Remaining marinade from the chicken thigh recipe (link below)
1 head of broccoli
1 bag of sugar snap peas (50g)
1 courgette (cut into matchsticks)
2 sweet peppers
FOR THE MARINADE (if you haven't made the chicken thigh recipe)
2 tbsp gluten-free soya sauce (e.g. Kikkoman)
2 tbsp fish sauce
2 tbsp brown sugar
1 tbsp grated fresh ginger
1 chilli (finely chopped)
Juice and zest of 1 lime
2 cloves of garlic (crushed)
1 tbsp chopped fresh coriander
Method
1. Heat the oil in a wok/large frying pan over a medium heat
2. When the oil is hot, fry the vegetables for approximately 2 minutes
3. Add the marinade (if you have not made the chicken thigh recipe, then add the ingredients for the marinade here)
4. Stir-fry for a further 5-10 minutes (depending on how tender you like the vegetables)
Serving suggestion: This recipe goes well with the Vietnamese chicken thighs recipe above and rice.
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
