| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Ross’s, Foreign, Assignment |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
|
Onion; sliced |
| 1 |
|
12 cm piece ginger; peeled and in |
|
|
; matchsticks |
| 4 |
|
Handfuls prepared vegetables snow; broccoli, peppers, |
|
|
; peas |
|
|
Carrots; baby corn |
| 2 |
tb |
Tomato puree |
| 110 |
g |
Brown sugar |
| 1 |
tb |
Cornflour |
| 1 |
pk |
Tofu in cubes |
| 4 |
fl |
Stock |
INSTRUCTIONS
Stir fry the onion and ginger until soft, add the rest of the vegetables
and stir fry for 2 minutes. Slake the cornflour in a little water and
dissolve the tomato puree and the sugar in the rice vinegar.
Splash the stock into the wok and cook for another minute. Add the tomato
mixture and the soy. When at the boil, add the cornflour and in 30 seconds
it should be thickened. Sit the tofu on top of the vegetables to warm for a
moment and serve. Garnish with spring onions and sesame seeds.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”