Mains
Chinese
ChineseVegetable Stir-Fry
A fast, colourful vegetable stir-fry shown three ways. The basic uses a frozen veg mix and a bottled sauce, while the ultimate builds a fresh aromatic wok dish with a balanced from-scratch sauce and proper wok hei.
Vegetarian
Vegan
Dairy-free
Nut-free
Ultimate version
A fragrant wok of fresh seasonal veg, crispy tofu and a balanced umami sauce with wok hei.
Per serving£5.75
Total cost£11.50
Time37 min
Ingredients for 2
- 200 g firm tofu , pressed and cubed
- 2 tbsp groundnut oil
- Vegetables
- 150 g shiitake mushrooms , sliced
- 100 g pak choi , halved
- 100 g sugar snap peas
- Aromatics
- 1 red chilli , sliced
- 25 g fresh ginger , julienned
- 3 cloves garlic , sliced
- Sauce
- 2 tbsp light soy sauce
- 1 tbsp Shaoxing rice wine
- 1 tbsp toasted sesame oil
- 1 tsp cornflour , slaked in 2 tbsp water
Method
- Press and cube the tofu, then fry in half the oil until golden and crisp; set aside.
- Get the wok smoking hot, add the remaining oil, then the ginger, garlic and chilli for 20 seconds.
- Add the shiitake and sugar snaps and toss hard for 2 minutes to catch the wok hei.
- Add the pak choi and the Shaoxing wine down the side of the wok to deglaze.
- Return the tofu, pour in the soy and slaked cornflour and toss until glossy.
- Finish off the heat with the sesame oil and serve at once with steamed rice.
Equipment
- carbon steel wok
- tofu press
The three ways, side by side
Budget
Frozen stir-fry vegetables and a bottled sauce over straight-to-wok noodles.
Better
Fresh crunchy vegetables with a quick soy, ginger and honey sauce.
Ultimate
A fragrant wok of fresh seasonal veg, crispy tofu and a balanced umami sauce with wok hei.
