Prep Time: 10 min­utes. Cook­ing Time: 10 min­utes Whether you are look­ing to cut down on meat or to in­crease your veg­etable in­take this su­per tasty stir-fry is the way to go. Flavour­some, packed with good­ness and ready in 20 min­utes!

Good - - CONTENTS -


3 ta­ble­spoons peanut or plain oil 4 spring onions

3 cloves gar­lic, crushed

3cm piece gin­ger, grated

2-3 ta­ble­spoons chilli bean sauce (we used Lee Kum Kee brand) 200g mush­rooms, quar­tered 2 red cap­sicums, sliced 2 bok choy, stems and leaves sep­a­rated and sliced 300g firm tofu, cut in 1cm cubes

1 tea­spoon corn­flour 2 ta­ble­spoons soy sauce 200g cooked noo­dles 100g snow peas


1. Cut the spring onions in half. Finely slice the green ends and set aside. Slice the whites into 2cm pieces.

2. Heat the oil in a wok over medium-high heat. Add the spring onion whites, gar­lic, gin­ger, and chilli paste and cook for 1 minute.

6. Add the mush­rooms, red cap­sicum and bok choy stems and stir fry for 3 min­utes.

7. Add the tofu and stir fry 2 min­utes.

8. Com­bine the corn­flour with 3 ta­ble­spoons of cold wa­ter and the soy sauce add to the wok along with the noo­dles and snow peas and cook to heat through for a few min­utes.

Serv­ing Sug­ges­tions. Serve scat­tered with the spring onion greens.

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