MUSH­ROOM & TOFU STIR FRY

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 -

IN­GRE­DI­ENTS

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

METHOD

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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