Best EVER stir-fry

Best EVER stir-fry

This is the perfect vegetable hit. It has a great balance of flavour and crunch. I’m not sure who to credit the original recipe to as mine is based on a magazine cut-out I’ve had for years. It may just be my favourite dinner.



Sauce: (mix all ingredients together)

2 tbsp soy sauce

1 tsp sesame oil

2 tsp sugar

1 tbsp oyster sauce

2 tbsp rice wine


1 tbsp sesame oil

1 tbsp rice bran oil

2 bunches of asparagus, cut into thirds

4 cloves of garlic, sliced

3 cm piece of ginger, julienned

1 large red chilli, sliced finely

1 large handful of roasted almonds

1/2 bunch spring onions cut into 2 cm batons

1 punnet of oyster mushrooms, cup into thirds

300g firm tofu, cube and pat dry

1/2 small wombok, sliced

1/2 bunch coriander, leaves picked



Heat sesame oil in wok over high heat and stir-fry tofu for a few minutes until golden. Add rice bran oil and asparagus and stir-fry for 2 minutes. Add garlic, ginger, chilli and almonds and cook for 1 minute. Add spring onions and mushrooms and cook for another minute. Add sauce mixture, cabbage and coriander and stir fry for another minute or 2. Serve immediately with or without jasmine rice.


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