World Cuisine

  • low-calorie cooking spray
  • 1 red onion, cut into thin wedges
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 carrot, cut into thin matchsticks
  • 175 g (6 oz) baby corn, diagonally sliced
  • 1 bunch of pak choi, stems and leaves separated
  • 200 g (7 oz) cherry tomatoes, halved
  • 500 g (1 lb) freshly cooked long-grain rice, cooled
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons light soy sauce
  • 200 g (7 oz) firm tofu, drained and cut into bite-sized cubes
  • large handful of coriander and mint leaves, finely chopped

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the onion and stir-fry for 1–2 minutes until slightly softened. Add the garlic and chilli and stir-fry for about 1 minute until aromatic.

Add the carrot, baby corn, pak choi stems and tomatoes to the pan and stir-fry for about 3 minutes until softened. Transfer to a bowl.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a high heat. Add the cooked rice and stir-fry for about 3–4 minutes until piping hot. Add the pak choi leaves, sweet chilli sauce and soy sauce with the reserved vegetables and toss together briefly until heated through. Remove from the heat and stir in the tofu and herbs. Ladle into warmed bowls and serve.

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