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