Squbble and Beak

Serves: 4-6 people


Boil spuds. Halve and steam or lightly boil sprouts (eg put them in a colander or steamer and sit on top of the spuds). Grill tempeh until crisp, and cut into strips.
Chop onions coarsely. Heat oil in large pan or wok. Fry onions until soft. Add sprouts and spuds and fry until starting to brown. Just before the end, sprinkle on a few drops of worcester sauce, and gently mix in the tempeh strips.
Serves 2 gluttons.

zurück -  Seitenbeginn -  home