Larb

What you need:

2 tablespoons sliced shallot
2 tablespoons finely chopped spring onion
1/4 cup chopped mint leaves
2-5 fresh chopped chili, depending on how spicy you like larb
1 fresh lime
2-3 tablespoons soy sauce

1 cup of TVP mince

1 onion quartered

Garnish:

serve with a good portion of fresh cabbage, and add green beans, parsley, sliced radish, cucumber, & coriander leaves.

1. Soak the TVP in hot water for half an hour.

2. Fry the tvp in a wok/ pan with the soy sauce and 2 tablespoons of lime juice with some coriander and chili, take off heat and add the remaining ingredients.

3. Put back on the heat until the onions are a medium tenderness then add the rest of the lime and simmer for about one miniute, take off heat.

4. Garnish.

5. traditional larb is generally served cold, so in the fridge it goes for an hour or so, or just eat it hot.

it also goes fantastically with jasmine rice.