Name: Stir-fried mixed vegetables
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook