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Colourful vegetarian stir-fry
heartfoundation.org.au|Helpline 13 11 12

Colourful vegetarian stir-fry

20 minutes (10 minutes)
Serves 4
  • Spray olive oil
  • 1 small red onion
  • 1 clove garlic
  • 1 teaspoon ginger
  • 250g pre-cooked Hokkien noodles
  • 1 medium head broccoli, chopped into small florets
  • 1 medium carrot, cut into small batons
  • 1 small red capsicum, halved, seeded, sliced into thin strips
  • 1 small green capsicum, halved, seeded, sliced into thin strips
  • 6 pieces baby corn, sliced
  • 2 bunches bok choy
  • 680g extra firm tofu, chopped into large cubes
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon chilli flakes
  • 2 tablespoons unsalted cashews, to serve
  • 2 teaspoons sesame seeds, to serve
  • Fresh coriander leaves, to serve
  1. Spray a wok with olive oil and place over high heat. Add red onion, garlic and ginger and stir-fry until softened.
  2. Prepare Hokkien noodles according to packet instructions. Drain and set aside.
  3. Add broccoli, carrot, red capsicum, green capsicum, baby corn and bok choy and stir-fry for 8-9 minutes, until tender-crisp. Add tofu, noodles, oyster sauce and chilli flakes and mix well. Reduce heat to low and cook for 3-4 minutes, stirring.
  4. Divide stir-fry between 4 bowls and garnish with cashews, sesame seeds and fresh coriander leaves.

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