Stir-fried mixed vegetables
Serve these tasty stir-fried vegetables as a side for poached chicken, or with noodles as a meat-free main.
- 25 mins cooking
- Serves 6
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Ingredients
Stir-fried mixed vegetables
- 1/3 cup (80ml) soy sauce
- 2 tablespoon coarsely chopped fresh coriander
- 1 teaspoon honey
- 190 gram fried tofu, cut into 1cm slices
- 6 dried shiitake mushrooms
- 1 tablespoon peanut oil
- 3 clove garlic, crushed
- 2 centimetre piece fresh ginger (10g), grated
- 10 centimetre stick fresh lemon grass (20g), chopped finely
- 2 carrots (240g), cut into 6cm strips
- 200 gram snake beans, cut into 6cm lengths
- 500 gram cauliflower, cut into florets
- 230 gram can bamboo shoots, rinsed, drained
- 600 gram wombok, chopped coarsely
- 3/4 cup (180ml) vegetable stock
- 1 tablespoon cornflour
- 2 teaspoon hoisin sauce
- 1 teaspoon lime juice
- 1/2 teaspoon sambal oelek
Method
Stir-fried mixed vegetables
- 1Combine soy sauce, coriander and honey in small bowl with tofu.
- 2Place mushrooms in small heatproof bowl; cover with boiling water. Stand 20 minutes; drain. Discard stems; slice caps thinly.
- 3Heat oil in wok; stir-fry garlic, ginger and lemon grass until fragrant. Add carrots, beans and cauliflower; stir-fry until vegetables are just tender.
- 4Add 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.
