Es's Stirfry Vegetables

trh-ess-stirfry-vegetables2Ingredients:
Robot peppers
Mushrooms
Red onions

trh-ess-stirfry-vegetables
Baby carrots
Brussel sprouts
1 tin Baby corn
Snap peas
1 container of Extra firm Tofu
Pecan nuts
Sultanas
VOO – Virgin Olive Oil
Spices:
Thyme
Origanum
Rosemary
Salt
Freshly ground black pepper
Soy sauce
Method:
In a large wok, add sufficient VOO, you may need to add more as you add the rest of the veggies.
Heat the oil well, then start with the carrots and brussel sprouts.  Stirfry till slightly soft, but not mushy.
Add the remaining veggies, one by one, and continue till you used all the veggies. Spice as you go along.
We prefer our stirfry on the firm side, so you can decide how long to fry it.  It will also depend on the amount of veggies used.
Once all done, spoon out in a serving dish, and keep it warm.
Toast the pecan nuts and sultanas in the same pan to bring out the nutty flavor and add to the veggies.
Lastly cut the tofu in cubes, and fry till nicely browned.  Sprinkle the tofu liberally with soy sauce and heat through.
Add everything in the serving dish, mix all ingredients and serve immediately.
Prepared, tried and tested by: Es Slabs

Get More Exclusive Content sent directly by me to your Inbox

Join our mailing list to receive the latest news and updates from our team.

Please check your email inbox and confirm your subscription. Thank you, EsmeSalon