Thai Style Stir Fry
21 minutes
Ginger, chillies, garlic and spring onions provide powerful anti-oxidant protection against chronic disease.
Lynn Lewis
4 people made this
Ingredients
Serves: 4
- 1/2 cup (125 ml) salt-reduced vegetable stock
- 1/4 cup (60 ml) freshly squeezed lime juice
- 2 tablespoons salt-reduced soy sauce
- 2 teaspoons sugar
- 2 teaspoons cornflour
- 2 tablespoons vegetable oil
- 4 cloves garlic, crushed
- 1 tablespoon finely chopped, peeled fresh ginger
- 2 serrano or jalapeño chillies, seeded and finely chopped
- 1 medium red capsicum, seeded and cut into small squares
- 4 spring onions, thinly sliced
- 1 medium zucchini, diced
- 125 g (1 packet) fresh baby corn
- 125 g Chinese cabbage (wombok), shredded
- 500 g firm tofu, cut into 1.25 cm cubes
Directions
Preparation:15min ›
Cook:6min ›
Ready in:21min
- Whisk the stock, juice, soy sauce, sugar and cornflour in a small bowl until smooth.
- Heat 2 tsp oil in a large non-stick frying pan or wok over medium-high heat. Add garlic, ginger and chillies. Stir-fry 30 seconds. Add to stock mixture.
- Heat remaining oil in frying pan. Add capsicum, spring onion and zucchini. Stir-fry until crisp-tender, 2 to 3 minutes. Add corn and cabbage. Stir-fry 1 minute. Add tofu and stock mixture. Cover and simmer 2 minutes. Serve at once.
