Pea & Wakame Seaweed Burgers with peanut, maple & ginger wok fried veg
Stir fries, the answer to dinner in a hurry! I love these flavours, there’s so much going on with the ginger and sesame and once the bowl is combined the sweetness from the mango is just bliss and so fresh. I have topped off this stir fry with the brand new STRONG ROOTS Pea & Wakame Seaweed Burgers that are available in select supervaluirl stores for a limited time only. They are unbelievably tasty with their crispy outer layer of black and white sesame seeds, the creaminess of the pea and hint of saltiness from the seaweed, make sure to get them while you can!
The recipe for this stir fry is below, enjoy and don’t forget to tag us in your recreations.
This recipe is in collaboration oration with STRONG ROOTS.
Serves 2
Cooks in 30 minutes Minutes
Ingredients
4 STRONG ROOTS Pea & Wakame Seaweed Burgers
250g (pre-cooked?) quinoa
2 “ginger peeled and grated
1 large carrot peeled and grated “thick”
1 tbsp. sesame oil
1 tbsp. soya sauce or tamari
1 tbsp. maple
1.5 tbsp. Peanut butter
½ mango peeled and diced
¼ cucumber washed and sliced finely
1 tbsp. toasted sesame seeds.
Juice of 1 lime
Sprinkle of chilli flakes
Method
First off add the STRONG ROOTS Pea & Wakame Seaweed Burgers to a flat baking tray and cook for 15-18 minutes at 200°C, until golden coloured around the edges.
Next, in a bowl combine the peanut butter, soya sauce or tamari, maple until there is no separation, then combine in the lime juice until the sauce will lighten up in colour.
Start by getting a medium-sized deep frying pan or wok over high heat, add the sesame oil and ginger cook for 30 seconds.
Next tip in the carrot and sesame seeds and cook for a minute.
Add the (pre-cooked) quinoa and cook for 90-seconds stirring to heat the grain up.
Remove from the heat and divide into 2 bowls.
Top with the halved Pea & Wakame Seaweed burgers, along with the mango and cucumber.
Drizzle over the sauce, sprinkle over the chilli flakes if using and combine the dish well before digging it.