Chinese stir-fried vegetables with tofu

Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons Chinese rice wine
• 2 teaspoons sugar
• 2 teaspoons sesame oil
• 1 tablespoon vegetable oil
• 1 brown onion, halved, thinly sliced
• 2 garlic cloves, finely sliced
• 2cm piece fresh ginger, finely grated
• 200g honey-soy tofu, sliced
• 125g baby corn
• 125g snow peas, trimmed
• 100g shiitake mushrooms, sliced
• 1 bunch baby pak choy, leaves separated

Method

1. Whisk together soy sauce, rice wine, sugar and sesame oil. Season with pepper.
2. Heat oil in a wok or large frying pan over high heat. Stir-fry onion, garlic and ginger for 2 minutes or until onion has softened.
3. Add tofu, corn, snow peas and mushroom. Stir-fry for 3 to 4 minutes or until vegetables are just tender (be careful not to break up tofu). Add sauce mixture and pak choy. Stir-fry for 1 minute to combine. Serve.

Notes

• Tip: Before stir-frying, make sure all ingredients are prepared and ready. Cook thick vegies such as carrots, beans and broccoli first, and lighter, leafy vegies such as pak choy last.

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