Crafts and Life

1 tsp sesame oil

1 tsp sunflower oil

1 onion, finely diced

1 tsp grated fresh ginger

1 garlic clove, finely chopped

1 fresh chilli, deseeded and finely chopped

275g button mushrooms, quartered

150 ml vegetable stock

2 tbs ketjap manis (Indonesian sweet soy sauce)

salt and freshly ground black pepper

2 slices granary bread

For the Salad

Juice of 1 lime

1 tsp sugar

1 tsp fish sauce (nam pla)

8 cherry tomatoes, halved

2 spring onions, sliced

1 tbs chopped fresh coriander

1 tbs chopped fresh mint

Method

Heat the oil over a moderate heat, add the onion, ginger, garlic and chilli and cook until the onion is soft. Increase the heat, add the mushrooms and cook for 5 minutes. Add the stock  and the ketjap manis and cook for a further 5 minutes. Season to taste.

Meanwhile make the salad.  Mix together the lime juice, sweetener and fish sauce, then toss with the rest of the salad ingredients.  Toast the bread.

With a slotted spoon, lift the mushrooms and place them on the toast.  Boil the juices in the pan until no more than 4 tbs remain.  Pour these juices over the mushrooms and serve with the salad and a slice of lime.

Serves 2 – taken from The Essential Diabetes Cookbook by Antony Worrall Thompson