Oriental Vegetable Stir Fry
A quick and easy, great tasting vegetarian stirfry. I love using the firm tofu in this and adding other vegetables to bulk it up a bit. I use cornflour instead of cornstarch and it really helps cling all the yummy rich flavour to the ingredients.
Saute 1 tbsp minced ginger in 2 tbsp cooking oil. Add 1 tbsp crushed and minced garlic, taking care not to brown it. Increase the heat and add 120g halved button mushrooms, saute for another 3 mins. Add 200g asparagus and 3 tbsp mama sitas reduced salt oyster sauce and stirfry for 30 secs. Add 1 tbsp cornstarch dissolved in 62ml water and simmer until the sauce thickens. Lastly add 250g soft tofu, sliced into cubes and cook for 15 secs.
I have also made a chicken version of this with some lovely thin strips of chicken breast.
Enjoy!
Helen
the team
www.theasiancookshop.co.uk
