Quick & Easy

Stir-fried mixed vegetables

Serve these tasty stir-fried vegetables as a side for poached chicken, or with noodles as a meat-free main.
Stir-fried mixed vegetables



1.Combine soy sauce, coriander and honey in small bowl with tofu.
2.Place mushrooms in small heatproof bowl; cover with boiling water. Stand 20 minutes; drain. Discard stems; slice caps thinly.
3.Heat oil in wok; stir-fry garlic, ginger and lemon grass until fragrant. Add carrots, beans and cauliflower; stir-fry until vegetables are just tender.
4.Add tofu mixture to wok with bamboo shoots, mushrooms and wombok; stir-fry until heated through. Stir in blended stock, cornflour, sauce, juice and sambal; stir over heat until mixture boils and thickens slightly.

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