| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg4, Vegetarian |
2 |
servings |
INGREDIENTS
| 2 |
tb |
Sesame seed oil |
| 1 |
lg |
Onion. peeled and sliced |
| 100 |
g |
Green beans; topped and tailed |
| 100 |
g |
Mange-tout. topped and tailed |
| 1 |
md |
Green pepper; deseeded and |
|
|
; chopped |
| 1 |
md |
Red pepper; deseeded and |
|
|
; chopped |
| 100 |
g |
Dark green cabbage; shredded |
| 2 |
|
Sticks celery; sliced |
| 100 |
g |
Carrots; cut into sticks |
| 1 |
pk |
/ 200g firm smoked tofu. drained and cut |
|
|
; into squares |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
Shoyu; (soya sauce) or to |
|
|
; taste |
| 1/2 |
ts |
Five star spice |
INSTRUCTIONS
1. Heat oil in a wok or large frying pan and cook tofu until crispy and
brown on outside. Remove and put to one side. Stir fry the vegetables one
at a time for 30 seconds each in the following order:- Onion and carrots,
celery, peppers and green beans, mange-tout, green cabbage. Using this
method, the vegetables which take longer to cook, such as carrots, celery,
onion etc, stay in the pan for the entire cooking time, but are still as
crisp as the cabbage which is last in the pan.
2. Add the white wine vinegar, shoyu and five star spice. Serve immediately
with cooked wholemeal noodles.
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