Thai Style Stir Fry

Thai Style Stir Fry


3 people made this

Ginger, chillies, garlic and spring onions provide powerful anti-oxidant protection against chronic disease.

Lynn Lewis

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

Preparation:15min  ›  Cook:6min  ›  Ready in:21min 

  1. Whisk the stock, juice, soy sauce, sugar and cornflour in a small bowl until smooth.
  2. 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.
  3. 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.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate