There’s no quicker or healthier way to cook a meal than to stirfry in a wok , and you can use a huge range of fresh vegetables in every dish
Stir-fry recipes
SMOKED TOFU AND VEGGIE STIR-FRY
By Ching-He Huang Serves 1 | Prep10 mins | Cook 5 mins
1 tbsp rapeseed oil
1 garlic clove, peeled, crushed and
finely chopped
2.5cm (1in) piece of fresh root ginger, peeled
and finely grated
1 red chilli, deseeded and finely chopped
½ a red onion, sliced
100g (½ cup) smoked tofu, sliced into strips
1 tsp dark soy sauce
1 carrot, trimmed and sliced into julienne strips
on the diagonal
½ a red pepper, cored, deseeded and sliced
into strips
2 spring onions (scallions), trimmed and sliced
into 5cm (2in) pieces
1 tbsp Shaohsing rice wine
1 tbsp vegan mushroom sauce
1 tbsp low-sodium light soy sauce
1 tsp golden syrup
1 tsp toasted sesame oil
8 whole roasted, unsalted cashew nuts, halved
cooked jasmine rice, to serve
black sesame seeds, to garnish
1Heat a wok over a high heat until smoking.
Add the rapeseed oil and give it a swirl.
Add the garlic, ginger, red chilli and red onion and toss for a few seconds.
2Add the smoked tofu and season with the dark soy sauce, then toss for a few seconds. Add the carrot, red pepper and spring onions, then season with Shaohsing rice wine.
3Add the mushroom sauce, light soy sauce and golden syrup and toss well. Season with the toasted sesame oil, then add the roasted cashew nuts. Sprinkle over the black sesame seeds and serve with jasmine rice.
NUTRITIONAL INFO
Calories (per serving) 515 | Total fat 33.4g Saturates 3.2g | Salt 2.29g | Sugar 18.4g Carbohydrates 35.1g | Protein 17.1g
SPICY PEANUT NOODLES
By Ching-He Huang Serves 2 | Prep 10 mins | Cook 5 mins
FOR THE PEANUT SAUCE
3 garlic cloves, minced
1 red chilli, deseeded and finely chopped
4 tbsp smooth roasted peanut butter
50ml (scant ¼ cup) warm water
2 tbsp dark soy sauce
2 tbsp seasoned rice vinegar
2 tbsp golden syrup
FOR THE NOODLES
200g (2 cups) dried knife-cut noodles or flat udon noodles 1 tsp toasted sesame oil
TO SERVE
chopped fresh coriander leaves (cilantro) 1 large spring onion (scallion), trimmed and finely sliced 1 red chilli, deseeded and finely sliced 1 tbsp toasted white sesame seeds 1-2 tsp chilli oil a pinch of dried chilli flakes ½ a lime, sliced into wedges
1Place all the ingredients for the peanut sauce in a large serving bowl and stir to mix well.
2Bring a pan of water to the boil. Add the noodles and cook according to the packet instructions. Drain in cold running water to get rid of the excess starch. Dress the noodles with sesame oil.
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