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Vegetable, Bean Sprout, and Tofu Stir-Fry

Source of Recipe


From "Natural Alternatives to HRT Cookbook" by Marilyn Glenville






List of Ingredients



• About 2 Tbsp olive oil
  
• 6 green onions, cut across at an angle into 1-inch lengths
  
• 1 to 2 red chiles
  
• 10 ounces tofu, cut into small bite-sized cubes
  
• 2 sweet peppers (preferably red and yellow), deseeded and cut into strips
  
• 3-1/2 ounces sugar snap peas
  
• 3-1/2 ounces baby sweet corn, halved
  
• 3-1/2 ounces broccoli, separated into bite-sized pieces
  
• 3-1/2 ounces cherry tomatoes
  
• 3 ounces chestnut mushrooms, halved
  
• 3-1/2 ounces bok choy, choy sum, or other Chinese leaves, torn into large pieces
  
• 7 ounces bean sprouts
  
• Soy sauce, to taste
  
• Small splash of sesame oil
  






Instructions



1. Heat the oil in a large wok until quite hot, then add the green onion and chiles. Stir-fry until wilted and aromatic, about 2 to 3 minutes. Remove with a slotted spoon and keep warm in a bowl.
   
   
2. Add the tofu and stir-fry until well colored. Again, remove from the wok with a slotted spoon and keep warm in a bowl. Add the peppers, peas, sweet corn and broccoli, and stir-fry for 2 to 3 minutes; then add the tomatoes and mushrooms and stir-fry for 2 more minutes. Remove and keep warm in a bowl. Add the Chinese leaves to the wok and stir-fry until wilted.
   
   
3. Now return all the other items from the bowl to the wok, together with the bean sprouts. Turn over a moderate heat for a minute or so, seasoning to taste with soy sauce and sesame oil, until all is warmed through. Serve at once.
   
   Serves 4