Chinese Stir Fry with Brown Rice
HEALTHY VEGAN - Chinese Stir Fry with Brown Rice
Serves 4
Preparation 15 minutes
Cooking 20 minutes
Tofu
1/2 block tofu, cubed
3 cloves garlic, chopped
2.5cm/1inch ginger root, grated
2tbsp soya sauce
Stir fry
olive oil (or sesame/peanut oil)
2 medium carrots
170g/6oz broccoli
170g/6oz peppers
170g/6oz courgettes
170g/6oz sugar snaps
handful of bean sprouts
6 spinach leaves
handful roasted cashew nuts
Brown rice
1 cup of long grain brown rice to 11/2 cups hot tap water
Tofu
Place tofu in bowl
Add garlic, ginger and soya sauce gently to tofu and set aside to marinade
Stir fry
Pour oil into wok and keep on high heat
Add carrots and broccoli, fry for about 1 minute
Add peppers, courgettes and sugar snaps, fry for about 1 minute
Add bean sprouts and cashew nuts, stir in
Add spinach leaves and stir in
Add marinated tofu gently so as not to break up
Serve with brown rice
