This simple Vegetarian Stir Fry can be modified according to your family's preferences in vegetables. Just use whatever veggies you have on hand – it is sure to turn out great every time! Mushrooms work especially well, as do broccoli, snow peas, string beans – well just about any vegetable….
INGREDIENTS 250 gr. Tofu (1/2 lb) diced into bite-size pieces 6 tbsp. low-sodium soy sauce 2 tbsp. olive oil 2 tsp. sesame oil 2 cloves garlic, crushed 1 onion, sliced thinly 3 scallions, sliced 1 zucchini squash, sliced 1 red pepper, sliced 1 carrot 1 inch piece ginger, chopped finely 1 cup frozen peas 2 tsp. rice vinegar 1 tbsp. honey OR brown sugar Hot chili pepper – fresh or dried flakes, to taste – optional 1/2 pack glass noodles*
PREPARATION Marinade the diced tofu in 3 tablespoons of soy sauce for 15 minutes.
Slice the onion very thinly. Thinly slice the zucchini and carrot on the diagonal. Cut the pepper into thin strips. Cut the green part of the scallion into strips and dice the white part. Heat the olive oil in a pan or wok and add the sesame oil (sesame oil is more of a flavouring agent than oil for frying or cooking). Add the onion, scallion and garlic and stir-fry for a minute or two. Add the carrot, zucchini and pepper and keep stirring. Add the tofu pieces the pan, stir to brown it a bit (5-7 minutes). Add the remaining soy sauce, rice vinegar, honey, ginger and peas. I like to add hot chili pepper at this stage but not everyone likes hot peppers. Cook, stirring, for another few minutes.
Cook the glass noodles (also known as cellophane noodles) according to the package directions. Typically, this would entail soaking the noodles in cold water for about 5 minutes, draining and then cooking for about two minutes in boiling water.
And that, my friends, is your Vegetarian Stir Fry...
*Glass noodles (also known as cellophane noodles) are a type of transparent Asian pasta made from starch (such as mung bean starch, potato starch or rice starch), and water.
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