Stir-Fried Mixed Vegetables

Whether you're finding a solution for your leftover veggies, or in for a symbolic and health-giving dish, this tasty recipe fits right in! Its versatility allows for you to serve it as a side with rice, or with noodles as a meat-free main.

Yield: Serves 6
Prep Time: 10 mins
Cook Time: 25 mins
Difficulty Level: 3/5

Ingredients

• ⅓ cup (80 ml) soy sauce
• 2 tbsps coarsely chopped fresh coriander
• 1 tsp honey
• 190 g fried tofu, cut into 1 cm slices
• 6 dried shiitake mushrooms
• 1 tbsp peanut oil
• 3 clove garlic, crushed
• 2 cm piece fresh ginger (10 g), grated
• 10 cm stick fresh lemon grass (20 g), chopped finely
• 2 carrots (240 g), cut into 6 cm strips
• 200 g snake beans, cut into 6 cm lengths
• 500 g cauliflower, cut into florets
• 230 g can bamboo shoots, rinsed, drained
• 600 g wombok, chopped coarsely
• ¾ cup (180 ml) vegetable stock
• 1 tbsp cornflour
• 2 tsp hoisin sauce
• 1 tsp lime juice
• ½ tsp sambal oelek

Steps

Combine soy sauce, coriander and honey in small bowl with tofu.

02. Place mushrooms in small heatproof bowl; cover with boiling water. Stand 20 mins; drain. Discard stems; slice caps thinly.

Heat oil in wok; stir-fry garlic, ginger and lemon grass until fragrant. Add carrots, beans and cauliflower; stir-fry until vegetables are just tender.

04. Add tofu mixture to wok with bamboo shoots, mushrooms and wombok; stir-fry until heated through. Stir in blended stock, cornflour, sauce, juice and sambal; stir over heat until mixture boils and thickens slightly.

Photo: bauersyndication.com.au