red bell pepper
white wine vinegar
cooked rice, refrigerated
tofu, cubed and fried
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.