Vegetable and tofu puff stir-fry with barbecue pork
A recipe from the Good Food collection.
Ingredients
2 tablespoons peanut oil
1 tablespoon finely chopped fresh ginger
2 cloves garlic, chopped
200 g snow peas, halved diagonally if large
1 small red capsicum, thinly sliced
1 carrot, sliced on the diagonal
300 g bok choy, chopped
160 g fried tofu puffs, halved
400 g barbecue pork, thinly sliced
2 tablespoons soy sauce
1/4 cup (60 ml) Chinese rice wine
2 tablespoons oyster sauce
1 fresh red chilli, finely chopped
8 spring onions, sliced on the diagonal
Method
Step 1
Heat a large wok or frying pan over high heat, add the oil and swirl to coat. Add the garlic and ginger, and cook for 30 seconds, or until fragrant. Add the snow peas, capsicum, carrot and bok choy, and stir-fry for 2–3 minutes, or until just tender but still crisp. Add the tofu puffs and pork, and toss to combine.
Step 2
Add the soy sauce, rice wine, oyster sauce and chilli, and stir to heat through. Stir in the spring onion and serve with jasmine rice.
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