Soy Bean Stir Fry

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 200 g pickled chinese cabbage (ma ling brand tinned)
• 500 g fresh snap frozen soybeans (available at your local asian grocer)
• 4 garlic cloves
• 200 g spicy marinated tofu (nutra soy brand)
• 3 tablespoons peanut oil
• 2 small fresh red chili peppers
• 1/2 teaspoon maldon sea salt
• 1/2 teaspoon caster sugar
• 2 tablespoons vegetarian oyster sauce

Recipe

• 1 chop the chilli into tiny dice leaving the seeds in for an extra hot taste. slice tofu into 4mm strips. crush the garlic. drain and chop the chinese cabbage.
• 2 make sure you have all your ingredients ready as this is a fast dish to cook.
• 3 heat the oil in a wok, until very hot almost smoking, add the chilli, crushed garlic and cook until lightly brown.
• 4 add the chinese cabbage and cook for a further minute. add the soy beans, salt and sugar and fry until warmed through.
• 5 add the tofu strips, the vego oyster sauce and adjust seasoning to taste. (add some more sugar and salt if needed)
• 6 serve straight from the wok with some plain steamed jasmine rice.