Asian Stir-Fry

Cooks quickly in the wok on these hot days.
500 gm vegetable pasta
50 ml vegetable oil
1 garlic clove, chopped
50 ml soy sauce
50 ml rice vinegar
2 tsp chili (Tabasco) sauce
2 Tbsp syrup
150 gm firm tofu, cut into small cubes
2 tsp sesame oil
150 gm bean sprouts
150 gm carrots, shredded
1 red capsicum (pepper), thinly sliced
5 green (spring) onions, cut into lengths
250 gm mushrooms, sliced
In a wok, heat the vegetable oil. Add in chopped garlic and cook for 2 minutes until lightly brown.
Stir in the soy sauces, rice vinegar, chili sauce and syrup. Bring the mixture to simmering point. Simmer for 10 minutes until reduced.
Pour the sauce into a bowl. Stir in the tofu cubes to cover and set aside.
Bring a large pan of salted water to the boil. Add the pasta and boil until cooked but firm. Drain.
Clean the wok. Heat the sesame oil. Stir in the bean sprouts, carrots, red pepper, green onions and mushrooms. Cook for 5 minutes until vegetables are still brightly colourful but wilted.
Add the tofu and sauce and stir in the pasta.
Serves 4 people. Serve immediately while hot.



About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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