Another one of my one-pan recipes, this wholesome dish is perfect on its own as a light lunch, or great as an accompaniment to a protein such as chicken, halloumi or fish. And it’s packed full of goodness!
Shiitake mushrooms are a great addition to any dish – not only do they have a distinct nutty flavour, but they can also help lower blood cholesterol levels. This is due to a phytochemical called DEA, that can assist your body in excreting cholesterol. They also provide an excellent source of copper, selenium and vitamins B2 and B6.
Soybeans are also great – they are a rich source of protein, fibre and phytoestrogens; whilst the sugar snap peas contain folate, vitamins A, C, and K which are supportive of your digestive, nervous and circulatory systems.
Extra-virgin olive oil
1 white onion, thinly sliced
4 garlic cloves, crushed
125g shiitake mushrooms, chopped in half
100g frozen soy beans
100g sugar snap peas, roughly chopped
Organic vegetable stock pot, dissolved in 50ml of boiling water
Salt and freshly ground pepper
2 spring onions, finely chopped
Grab a large non-stick pan and heat a glug of olive oil (you can add a knob of butter if non-vegan) over a medium heat.
Add the onion and garlic and sauté for 2-3 minutes.
Then add in the mushrooms and stir gently for 3 minutes.
Chuck in the soy beans and sugar snap peas, pour in the vegetable stock and then simmer with the lid on for 3-4 minutes, until the soy beans are cooked.
Serve and garnish with the spring onion.