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Thursday, 12 March 2015

RECIPE: Stir Fry

Serves 2 
For the stir-fry sauce:
- 1 1/2 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons ginger

For the broccoli slaw stir-fry:
- 1 1/2 tablespoons sesame oil
- 1/2 red pepper, diced
- 1 zucchini, diced
- 1/2 cup mushrooms, sliced
- 1/2 cup baked or braised tofu
- 2 cloves garlic, minced
- 4 cups broccoli slaw
- Sesame seeds, to garnish

1. Combine the soy sauce, rice wine vinegar, and fresh ginger in a small bowl. Mix well and refrigerate.

2. Heat sesame oil in a large skillet or wok over medium-high heat.

3. Add the red peppers and zucchini, and cook for about 3 minutes.

4. Add the mushrooms, tofu, and garlic, and cook for another 2 minutes, stirring well to make sure the garlic doesn't burn.

5. Add the broccoli slaw to the skillet, pour the soy-ginger sauce into the skillet, and stir to combine all the vegetables into the slaw. Continue stirring for about 4 minutes, or until the broccoli slaw starts to soften.

6. Serve with sesame seeds and enjoy.


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