bok choi, broccoli, Chard, chilli bean sauce, mange tout peas, mizunza, Spinach, tofu
The vegetable garden has slowed down production in the cooler weather, so there’s a little bit of this and a little bit of that, but if you add all the bits together there’s enough for a tasty dish. I’ve got chard, spinach, mizuna, Russian kale, coriander and bok Choi, broccoli and a few mange toute peas.
For 1 portion
1 clove garlic – finely chopped
small piece of fresh ginger – finely chopped
few slices of red pepper
130 grams tofu – cut into dice
mixed green leaves – sliced
few mange toute peas
few sprigs broccoli and their sliced stems
1 tablespoon chilli bean sauce
1 tablespoon Kejap Manis – this is an Indonesian sweet soy sauce, if you can’t get it use regular soy sauce and a teaspoon of brown sugar
1 tablespoon Thai fish sauce Nam Pla
2 tablespoons water
Juice of a small lime
Firstly in a small bowl mix the last five ingredients together, all the wet ones, and put to one side.
Heat a tablespoon or two of peanut oil in a wok and add the ginger and garlic. Fry for a couple of minutes.
Add the red pepper and fry a minute more.
Add the tofu and fry, tossing it regularly, with the ginger and garlic until well coated with the other ingredients and starting to become golden on the corners.
Add all the greens and stir fry for five minutes or so.
Add the spicy liquid in the bowl and continue stir frying and tossing the ingredients to mix. Cook until the vegetables have brightened and just cooked but still with bite.
Serve with rice noodles. Yummy! This is one of my new favourites!