Tofu, Green Veg and Ginger Mushroom Stir-fry Recipe

TOFU, GREEN VEG AND GINGER MUSHROOM STIRFRY

Serves 4

1 tablespoon peanut oil

1 brown onion, thinly sliced

3 garlic cloves, sliced

4cm fresh ginger, peeled and cut into thin matchsticks

500g firm tofu cut into 3cm squares

200g Portobello mushrooms

100g button mushrooms (shitake,oyster mushrooms,  swiss browns or enoki could all be used)

¼ cup light soy sauce

1/3 cup oyster sauce

1 bunch pak choy, stems thinly sliced, leaves sliced

1 bunch broccolini, cut in half

100g snow peas, trimmed

440g packet shirataki konjac (are in supermarkets, low carb noodles) or udon noodles

1. If using Konjac noodles, simply rinse really well in cold water and sit to the side.  If using udon noodles, boil a kettle of water, then pour boiling water over the noodles until they are submerged and sit for 5 minutes.  Drain and separate noodles.
2. Heat oil in a wok over high heat.  Stir-fry onion and garlic for 2 to three minutes or until soft.  Add ginger and tofu.  Stir-fry for 5 minutes.
3. Add mushrooms, soy sauce and oyster sauce.  Stir-fry for 2 minutes.  Add pak choy stems and broccolini.  Stir-fry for 5 minutes.  Add in pak choy leaves and snow peas and stir-fry for another 2 minutes or until wilted.  Add in noodles and stir fry for 2 minutes until heated through.
4. Serve.

  19/03/2012     Recipes     0 Comment(s)