The secret to perfect stir-fries lies in remembering the wok cooks quickly at very high temperatures. All that’s required is a quick sizzle, a little shake and a gentle stir for an aromatic Asian feast.
- 2 teaspoons cornflour
- 1 cup (250ml) Massel vegetable or chicken style liquid stock
- 1 tablespoon soy sauce
- 1 tablespoon shaoxing wine or dry sherry
- 1 tablespoon peanut oil
- 250g firm tofu, drained, cut into 2cm pieces
- 2 teaspoons sesame oil
- 2 bunches asparagus, trimmed, cut into 5cm pieces
- 200g sugar snap peas, trimmed
- 100g oyster mushrooms, torn
- 5 cm piece ginger, peeled, cut into matchsticks
- 4 green onions, trimmed, thinly sliced lengthways
- Steamed white rice, to serve
- Step 1Place cornflour in a medium jug. Gradually add stock, soy sauce and wine and stir to combine. Heat the peanut oil in a wok over high heat until smoking. Add half the tofu and gently stir-fry for 2 minutes or until lightly golden. Transfer to a bowl. Repeat with remaining tofu.
- Step 2Heat the sesame oil in the wok until smoking. Add the asparagus and sugar snap peas and stir-fry for 1 minute. Add the mushrooms and ginger and stir-fry for 1 minute or until asparagus is bright green and tender crisp. Add the chicken stock mixture and tofu and stir-fry for 1-2 minutes or until sauce boils and thickens. Remove from heat.
- Step 3Spoon the rice among serving bowls. Top with green onion and serve immediately with steamed rice.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Scott Hawkins
- Publication: Notebook:
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