Thursday, 18 September 2008

Veggie Tofu Stir Fry

Just a standard veggie stir fry, made this one to use up as much veg as possible that was in the fridge so it has a minimum amount of rice - and 3 servings of veg per person! I add the tofu to mine and throw in some cashews for Kieran.

Serves 2:
100g thai rice
1 small onion, chopped
1 large clove garlic, chopped
2 tsp ginger, chopped
70g baby corn, halved and sliced
80g carrots, sliced and halved
80g broccoli, cut into florets
120g mushrooms, sliced
80g red peppers. chopped
1 - 2 Tbsp soy sauce to taste
1 Tbsp groundnut oil
1/2 tsp sesame oil
2 spring onions, chopped
1 tsp sesame seeds, toasted
63g (1/4 pack of cauldron foods tofu) marinated and cut into small sizes* and fried in 1 tsp groundnut oil till golden.
2 Tbsp cashews*

Place some water in the wok and lightly boil the carrots and broccoli - not to cook them but just until slightly tender and broccoli is bright green. Drain and set aside. Put water on for rice. Heat the oil in the dried wok and fry the onion, when soft add the garlic, ginger and mushrooms. Fry till soft and golden and any water re-absorbed. Add the peppers and corn and fry till soft. Add the carrots and broccoli and stir well. Drain rice and add to wok, stir well with the soy sauce and sesame oil and spring onions. Stir in cashews or fried tofu then top with the toasted sesame seeds.

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