Asparagus, Red Pepper and Black Bean Stirfry
Asparagus, Red Pepper and Black Bean Stirfry
If you are short on time, stirfries are among the healthiest and easiest dishes you can make.
Servings
Prep time
Cook time
Recipe
Ingredients
- Sauce
- ½ cup vegetable broth
- 2 tbsp Ayam black bean sauce
- ⅔ cup tamari
- 2 tbsp maple syrup
- 1 tbsp cornstarch
- Juice 1 lime
- ½ handful fresh mint leaves, roughly chopped
- ½ handful fresh basil leaves, roughly chopped
- Stirfry
- Handful raw cashews
- 375g firm tofu, sliced into ribbons
- 1 stick celery, sliced
- 2 green shallots, sliced
- 1 capsicum, thinly sliced
- 1 garlic clove, sliced
- 1 tbsp grated ginger
- 1 small red chilli, thinly sliced
- 2 bunches asparagus, halved
Method
- To make sauce, add ingredients to bowl and stir well.
- Heat wok on high heat and add raw cashews. Toast until they start to get little brown spots, then remove from wok.
- Add tofu strips and stirfry until brown, then remove from wok.
- Add celery, shallots, capsicum, garlic, ginger and chilli and stirfry for a minute. Add asparagus, tofu and cashew nuts, then add sauce. Stir and bring to boil until it starts to thicken.
- Place on individual plates or bowls and garnish (see recipe below for more).
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