Special Diet

  • 500 g (1 lb) mixed vegetables (such as red or yellow pepper, carrots, mushrooms, mangetout, green beans, baby sweetcorn and bean sprouts)
  • 1½–2 tablespoons sunflower oil
  • 2–3 garlic cloves, finely chopped
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled, finely shredded
  • 2 tablespoons vegetable stock or water
  • 2½ tablespoons light soy sauce
  • 625 g (1¼ lb) firm bean curd (tofu), drained, cut into 2.5 cm (1 inch) cubes
  • coriander leaves, to garnish

Deseed the pepper and cut into bite-sized pieces. Peel and cut the carrots into matchsticks. Top and tail the mangetout and green beans, and cut diagonally.

Heat the oil in a wok or large frying pan and stir-fry the garlic over a medium heat for 1–2 minutes or until lightly browned.

Add the pepper, carrots and mushrooms and stir-fry for 3–4 minutes. Add the remaining vegetables, ginger, stock and soy sauce and stir-fry for 3–4 minutes. Add the bean curd and warm through for 2–3 minutes, stirring gently, taking care not to let the bean curd cubes lose their shape. Taste and adjust the seasoning.

Spoon into 4 serving bowls and garnish with coriander leaves.

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