Es's Stirfry Vegetables

Robot peppers
Red onions

Baby carrots
Brussel sprouts
1 tin Baby corn
Snap peas
1 container of Extra firm Tofu
Pecan nuts
VOO – Virgin Olive Oil
Freshly ground black pepper
Soy sauce
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

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