Serves 4
Vegan │ Gluten Free
INGREDIENTS
› 1 x Packet Plantein Burger Patties (crushed)
› 2 Tbsp Rice Bran Oil
› 1 Onion (chopped)
› 3 Garlic Cloves (minced)
› 2 tsp Ginger (minced)
› ¼ Red Cabbage (shredded)
› 1 Large Green Shallot (sliced)
› Bunch of Coriander (chopped)
› 1 Cup Sprouted Beans
STICKY SAUCE
› 2 Tbsp Soy Sauce or Tamari
› 3 Tbsp Lime Juice
› 2 tsp Coconut Sugar
› 2 Tbsp Sesame Seed Oil
› Salt + Pepper (to taste)
TO SERVE
› Cooked Rice
METHOD
1. Combine sticky sauce ingredients in a small bowl. Stir to combine. Set aside.
2. Heat rice bran oil in a wok or frypan. Once hot, add onion, garlic and ginger. Cook until translucent. Pour in the prepared spicy sauce. Stir through.
3. Add in crushed burger patties. Using a wooden spoon, break up the small chucks into smaller bite sized pieces. Cook until browned and cooked through. Add remaining ingredients, constantly stirring and flipping the veggies for approximately 3-5 minutes or until cooked through.
4. Serve with cooked rice or inside lettuce leaves with extra herbs. Top off with black sesame seeds and more sesame oil and fresh lime (optional).
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