ORIENTAL VEGETABLE STIR-FRY
The combination of fresh vegetables and tofu (bean curd) makes this a nutritious vegetarian main course.
Ingredients
2 tsp cornflour
8 tbsp water
3 tbsp soy Sauce
2 star anise
2 tbsp groundnut oil
1 small onion, thinly sliced
125 g green beans, cut diagonally
2 celery sticks, diagonally sliced
Coloured Peppers, cored, deseeded and cut into strips
1" piece ginger, peeled and minced
2 garlic cloves, crushed
300 g tofu, drained and cut into 4 cm strips
Method
Blend the corn flour in water. Add the soy sauce and star anise and stir well.
Heat a wok until hot. Add half of the oil and place over a moderate heat until hot.
Add the onion and green beans and stir fry for a couple of minutes.
Add the celery and stir fry for a further 2 minutes and then add the coloured peppers.
Remove from the wok and set aside.
Heat the remaining oil in the wok, add the ginger and garlic and stir fry over a gentle heat for 2-3 minutes without browning. Pour in the cornflour mixture and bring to the boil, stirring constantly until thickened and glossy. Discard the star anise. Return the vegetables to the wok, toss over a high heat, then add the tofu and stir fry briskly for 2-3 minutes until heated through and evenly combined with the vegetables.
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