Black Bean & Tofu Stir Fry
1 onion, sliced
1 tbsp grated ginger
2 garlic cloves, crushed
1 chilli, sliced
½ red capsicum, sliced
1 zucchini, sliced
1 carrot, sliced
1 bok choy, stems sliced, leaves shredded
1 cup fresh oyster mushrooms, sliced in half
350g firm tofu, cut into batons
For the sauce:
3 tbsp black bean sauce
1 tbsp soy sauce
1 tsp rice vinegar
2 tbsp cornflour
1½ cup vegetable stock
Mix the sauce ingredients together prior to cooking the stir fry.
Add the onion, garlic and ginger to a hot wok with a dash of water and saute for a couple of minutes. Add the tofu batons, the carrot, capsicum and the oyster mushrooms. Add the zucchini and the bok choy stems and continue to stir fry over a high heat. Add the sauce mixture and stir whilst bringing the sauce to a boil. Add the bok choy leaves and stir fry until the vegetables have softened. Remove from the heat and serve with brown rice and top with sliced chilli if desired.
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