STIR FRY WITH CRISPY TOFU | SAINSBURY'S RECIPES
Bright, zingy and quick, this uncomplicated stir-fry is perfect for a weeknight meal.
Provided by Sophie Axford-Hawkins
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 13
Steps:
In a small bowl whisk together the sesame oil, soy, garlic and ginger. Whisk in a teaspoon of the corn flour to thicken slightly and set aside.
Heat the vegetable oil in a wok on high. Add the chilli and spring onion, cook for a minute, then add the broccoli, pepper and kale. Cook for 4-5 minutes until the vegetables are cooked.
Squeeze as much moisture out of the tofu as possible, and cut into cubes. Coat the tofu in the cornflour and fry it in a little vegetable oil until golden and crispy.
Give the sauce a final whisk, add it to the vegetables. Stir well and add the cooked pieces of tofu. Continue to cook for around 8-10 minutes.
Cook the noodles to the packet instructions - and Enjoy!
Nutrition Facts : Calories 645 calories, FatContent 27.0 grams, SaturatedFatContent 3.4 grams, SugarContent 9.0 grams, SodiumContent 3000.0 milligrams salt, CarbohydrateContent 78.0 grams, FiberContent 10.0 grams, ProteinContent 17.0 grams
SHRIMP AND ASPARAGUS STIR FRY RECIPE - FOOD.COM
This is a Cambodian recipe called Pa-con char tapeng P'rang. It is very simple and uses common ingredients, well if you call oyster sauce common.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, place shrimp, seasoning with salt and pepper; set aside.
- In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside.
- Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp.
- Once shrimps become opaque and a pink color, add asparagus.
- Stir in cornstarch mixture and stir until sauce thickens; remove from heat and stir in green onion.
- Serve with hot white rice as desired.
- .
Nutrition Facts : Calories 202.5, FatContent 8.2, SaturatedFatContent 1.1, CholesterolContent 142.9, SodiumContent 1073.8, CarbohydrateContent 14.6, FiberContent 2.9, SugarContent 5.9, ProteinContent 18.7
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STIR FRY WITH CRISPY TOFU | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 30 minutes
Cuisine Chinese
Calories 645 calories per serving
In a small bowl whisk together the sesame oil, soy, garlic and ginger. Whisk in a teaspoon of the corn flour to thicken slightly and set aside.
Heat the vegetable oil in a wok on high. Add the chilli and spring onion, cook for a minute, then add the broccoli, pepper and kale. Cook for 4-5 minutes until the vegetables are cooked.
Squeeze as much moisture out of the tofu as possible, and cut into cubes. Coat the tofu in the cornflour and fry it in a little vegetable oil until golden and crispy.
Give the sauce a final whisk, add it to the vegetables. Stir well and add the cooked pieces of tofu. Continue to cook for around 8-10 minutes.
Cook the noodles to the packet instructions - and Enjoy!
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