If you are short on time, stirfries are among the healthiest and easiest dishes you can make. They require a quick chop of a few vegetables, half a glass of vegetable stock, a splash or two of Asian-style sauces and you have dinner on the table in 10 minutes. Super easy and super healthy!
Serves: 4
=R1=
=R2=
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).
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
