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Cooking without breaking eggs

Name: Plant-based scramble & sautéed vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 palets Papondu Battu (préalablement décongelés) (ou 150g de Papondu Battu); Légumes de votre choix; 2 tiges Ciboulette; 1 c. à soupe Sauce soja; 2 c. à soupe Huile de cuisson; 1 pincée Sel; 1 pincée Poivre

Plant-based scramble & sautéed vegetables

A tasty, well-balanced plate

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Prep time 10

Cooking time 20

Total time 30

Portions: 2 people

Type of dish: Main course

Ingredients Instructions

Ingredients

3 Papondu Battu (previously thawed) patties or 150g Papondu Battu
Vegetables of your choice
2 stems Chives
1 tbsp. Soy sauce
2 tbsp. Cooking oil
1 pinch Salt
1 pinch Pepper

Instructions

Start by washing and drying the vegetables. Cut up all the vegetables.
Heat the oil in a wok. When hot, add all the vegetables and stir-fry over high heat for 10 min, stirring constantly.
Sprinkle with sesame seeds and chopped spring onions, and pour over soy sauce. Lightly season with salt. Mix well. Continue cooking for a further 5 min. Set aside.
Cook the Papondu in a skillet over medium heat with a little oil, making sure to break it up as it cooks. Season to taste.
Serve with sautéed vegetables. Serve hot.