Ingredients (serves 4)
1 tablespoon vegetable oil
1 medium onion, thinly sliced lengthwise
1 tablespoon finely grated fresh ginger
100g of peas
1 garlic clove, very thinly sliced
1 large jalapeno, thinly sliced crosswise with seeds (or chilli powder)
1 teaspoon turmeric
4 large shiitake mushrooms, stems discarded, caps thickly sliced
2 cups small broccoli florets
1 medium carrot, thinly sliced crosswise
3 canned plum tomatoes, chopped
1 1/4 cups light unsweetened coconut milk
1 pound firm tofu, cut into 1-inch cubes
1/2 cup water
2 tablespoons soy sauce
1/2 cup coarsely chopped basil leaves
Lime wedges and boiled brown rice, for serving
Method
- Heat the vegetable oil in a large wok and add the onion, ginger, jalapeno and stir fry on a high heat for about two minutes.
- Add in the turmeric, then the mushrooms, broccoli and carrot, and stir fry for a further 3 minutes.
- Add the tomatoes, peas, coconut milk, tofu, water and soy sauce to the wok, stir for about four minutes or until the vegetables are al dente.
- Finish by stirring in the chopped basil, then transfer into bowls and add the lime wedges to serve. Sprinkle with extra chilli, if you’re daring enough for an extra spicy kick, and serve with boiled brown rice or a wholemeal chapati.
Recipe courtesy of dwfitnessclubs.com
