Ingredients Jump to Instructions ↓

  1. 1 small carrot peeled

  2. 1 medium zucchini courgette

  3. medium red pepper

  4. 2 tablespoons peanut oil

  5. 200 g packet five spice pressed tofus finely sliced

  6. 1 medium red onion finely sliced

  7. 1 tablespoon ginger julienne

  8. cup shao hsing wine or dry sherry

  9. 2 teaspoons white sugar

  10. 2 teaspoons light soy sauce

  11. 2 teaspoons malt vinegar

  12. 1 teaspoon oyster sauce

  13. teaspoon sesame oil

  14. cup spring onion scallion julienne

Instructions Jump to Ingredients ↑

  1. Cut carrot and zucchini in half lengthways, then finely slice on the diagonal.

  2. Remove seeds and membranes from pepper and cut into fine slices.

  3. Heat oil in a hot wok until surface seems to shimmer slightly.

  4. Add carrot, tofu, onion and ginger and stir-fry for 1 minute. Add wine or sherry, zucchini, pepper and sugar and stir-fry for 1 minute.

  5. Pour in soy sauce, vinegar, oyster sauce and sesame oil and stir-fry for a further minute or until vegetables are just tender.

  6. Toss in spring onion, stir-fry for 10 seconds, then remove from heat.

  7. Transfer to a large bowl and serve immediately.


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