Serves
2
Ingredients
2tbs sesame
seed oil
1 large onion. peeled and sliced
100g green beans, topped and tailed
100g mange-tout. topped and tailed
1 medium green pepper, deseeded and chopped
1 medium red pepper, deseeded and chopped
100g dark green cabbage, shredded
2 sticks of celery, sliced
100g carrots, cut into sticks
1 packet / 200g firm smoked tofu. drained and cut into squares
1tbs white wine vinegar
1tbs Shoyu (soya sauce) or to taste
½tsp five star spice
Method
1. Heat oil in
a wok or large frying pan and cook tofu until crispy and brown on outside.
Remove and put to one side.
Stir fry the vegetables one at a time for 30 seconds each in the following order:-
Onion and carrots, celery, peppers and green beans, mange-tout, green cabbage.
Using this method, the vegetables which take longer to cook, such as carrots,
celery, onion etc, stay in the pan for the entire cooking time, but are still
as crisp as the cabbage which is last in the pan.
2. Add the white
wine vinegar, shoyu and five star spice.
Serve immediately with cooked wholemeal noodles.
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