A stir-fry like this one meets all your veggie needs and is easy to knock up after work
Prep Time : 0:13 | Cook Time : 0:10 | Total Time : 0:23 | Serving : 6 person.
Ingredients
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1 tablespoon vegetable oil
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1 brown onion, thinly sliced
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2 garlic cloves, sliced
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4cm piece fresh ginger, peeled, cut into thin matchsticks
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600g firm tofu, cut into 3cm squares
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200g Swiss brown mushrooms, halved
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100g enoki mushrooms, trimmed
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2 tablespoons light soy sauce
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1/3 cup vegetarian stir-fry sauce (see note)
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1 bunch gai lan (Chinese broccoli), chopped
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440g packet udon noodles
Method
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Step 1
Heat oil in a wok over medium-high heat. Stir-fry onion and garlic for 2 to 3 minutes or until just soft. Add ginger and tofu. Stir-fry for 3 minutes.
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Step 2
Add mushrooms, soy sauce and stir-fry sauce. Stir-fry for 2 minutes. Add gai lan. Stir-fry 1 to 2 minutes or until gai lan is just tender. Remove from heat.
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Step 3
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Set aside for 2 to 3 minutes or until heated through. a fork, separate noodles. Drain. Serve noodles with ginger tofu and mushrooms.