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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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


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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