Leftover stir fry
This vegetarian stir fry uses up leftover broccoli stalks and serves them in a spicy chilli bean sauce for a quick and easy dinner that reduces food waste. Serve with rice or noodles alongside.
Ingredients
- Vegetable oil38 ml
- Rice vinegar5 ml
- Soy Sauce5 ml
- Vegetable stock15 ml
- Sesame oil5 ml
Instructions
5 steps- 1
Blanch the broccoli and carrot in boiling water in a wok for 1-2 minutes. Drain in a sieve and then place in a bowl of cold water.
- 2
Heat 1 tablespoon of vegetable oil in a large frying pan over a medium heat. Fry the tofu for 5-6 minutes until golden brown on each side, turning the tofu carefully so as not to break the batons.
- 3
Get all the remaining stir fry ingredients prepared and have them close by ready for cooking.
- 4
To make the sauce, mix all of the ingredients together in a small bowl.
- 5
Heat the remaining vegetable oil in a wok over a medium heat. When smoking hot, add the chilli, jalapeños and garlic to the wok and stir-fry until golden brown. Turn the heat up to high and, once smoking hot again, add the broccoli and carrot and continue to stir-fry for 30 seconds before adding the tofu. Bring the wok to a high heat, making sure it is smoking hot before pouring the sauce in. Bring to a vigorous boil. Stir-fry for a further minute and then serve.
Nutrition
1 serving ≈ 340 g
Nutrition values are estimates. - means data is unavailable.
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