15 January 2015

Chinese style vegetable stir fry

Finally I have time to post a recipe again! I do apologise for the blog being a bit quieter now, as I haven't had so much time for cooking and writing. Thank goodness the weekend is soon here and I'm able to cook more, maybe even bake! I'm really looking forward to that, a really quiet weekend at home.

So, now over to the actual recipe. I hope you like today's dish, which is just a Chinese style stir fry with various vegetables and tofu – one of my favourite dishes at the moment. With a little bit of spicing and fresh produce, it's very easy to make such a dish. It's light, yet filling and full of flavour. Have a look below, how I made this. You can also get creative and variate the vegetables at will.


300 g tofu
Groundnut oil for frying

3 bell peppers
150 g shiitake mushrooms
1 onion
3 garlic cloves
3 cm fresh ginger (about the same amount as the garlic when chopped)
1 small red chilli
2 spring onions
100 g baby pak choi

85 ml soy sauce
85 ml Shaoxing rice wine
3 tbsp sesame oil
2 tbsp maple syrup

200 g wholewheat noodles


Press the excess liquid off the tofu and cut it into cubes. Start frying the cubes in hot groundnut oil and in the meanwhile prepare the vegetables. The tofu cubes need to be firm and bouncy, at least that's the way I like it. And they can be set to side once you're happy with the texture.

Make the sauce by mixing the soy sauce, Shaoxing rice wine, sesame oil and maple syrup together. This will be added to the stir fry towards the end.

Chop the onion, ginger, chilli and garlic finely. Cut the bell peppers, shiitake mushrooms, spring onions and pak choi into suitable sized slices.

Quickly fry the pepper slices in the hot pan and set to side. Repeat the same for the shiitake mushrooms.

Start also cooking the noodles.

Heat a little groundnut oil in a pan and cook the onion, garlic, ginger and chilli until soft.

Add the spring onions, tofu, pre-fried peppers and mushrooms to the pan.

Pour the sauce on the vegetables and add the pak choi just before serving. I added my pak choi a bit too early, that's why the greenery looks like it has disappeared.

You can then either mix the noodles to the vegetables or serve them on the side.


Your VegHog

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