Thai-style stir-fry

    Ginger, chillies, garlic and spring onions provide powerful anti-oxidant protection against chronic disease.

    Be the first to make this!

    Serves: 4 

    • 125 ml vegetable stock
    • 60 ml freshly squeezed lime juice
    • 2 tablespoons soya sauce
    • 2 teaspoons sugar
    • 2 teaspoons cornflour
    • 2 tablespoons vegetable oil
    • 4 cloves garlic, crushed
    • 1 tablespoon finely chopped, peeled fresh ginger
    • 2 green chillies, seeded and finely chopped
    • 1 medium red capsicum, seeded and cut into small squares
    • 4 spring onions, thinly sliced
    • 125 g baby corn
    • 125 g Chinese cabbage, shredded
    • 500 g firm tofu, cut into 1.25 cm cubes

    Prep:15min  ›  Cook:6min  ›  Ready in:21min 

    1. Whisk the stock, juice, soya sauce, sugar and cornflour in a small bowl until smooth.
    2. Heat 2 tsp oil in a large wok over medium-high heat. Add garlic, ginger and chillies. Stir-fry 30 seconds. Add to stock mixture.
    3. Heat remaining oil in frying pan. Add capsicum and spring onion. Stir-fry until crisp-tender, 2 to 3 minutes. Add corn and cabbage. Stir-fry 1 minute. Add tofu and stock mixture. Cover and simmer 2 minutes. Serve at once.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (0)

    Write a review

    Click on stars to rate