Stiry fry
Quick and healthy dinner made with fresh veggies and an asian inspired sauce.
Tools
Ingredients
1
onion
2
carrots
1
red bell pepper
200 g
white cabbage
3 tbsp
soy sauce
1 tbsp
oyster sauce
1 tbsp
sriracha
1 tbsp
white wine vinegar
1 tbsp
icing sugar
ginger, grated
2 tbsp
neutral oil
300 g
cooked rice, refrigerated
1 stalk
spring onion
250 g
tofu, cubed and fried
2
pak choi
sesame seeds
spring onion, chopped
Step by step
Peel the onion and carrots. Turn the Food Processor fitted with the Reversible Slicing/Shredding Disc (Shredding Side) on speed 2 and shred the onion, carrots, red bell pepper and white cabbage.
In a small bowl, stir together the soy sauce, oyster sauce, sriracha, white wine vinegar, icing sugar and ginger.
Add the neutral oil to the wok and put over medium high heat. Stir fry the vegetables for 2-3 minutes. Add the rice and sauce and stir until all components are heated.
Serve with tofu and grilled pak choi. Top off with sesame seeds and spring onion.