- 2 T sunflower or peanut oil
- 1 T crushed garlic
- 2 t crushed ginger
- 120 g shiitake mushrooms, cleaned and stems removed
- ½ t crushed chilli
- 2 T soya sauce
- 2 t demerara sugar
- 1 x 400 g box firm tofu, cut into chunks
- 1 x 180 g packet tatsoi or bok choy leaves
- 400 g fresh Chinese noodles, cooked
- 2 - 4 cups vegetable stock
- 100 g packet Tenderstem broccoli, sliced in half on the diagonal
Gently warm the oil with the garlic and ginger in a suitably-sized saucepan. Add the mushroom and stir around for a minute or two, or until barely cooked. Pour in the stock.
Add the chilli, soya sauce and sugar and bring to a bubble. Add the broccoli and cook for a few minutes until tender-crisp. Add the tofu and half the Asian leaves and cook until the leaves wilt.
Add the noodles and heat. Stir in the last of the leaves. Check seasoning – add more soya sauce, sugar or even chilli, if needed.
Leftovers? Reheat and freshen up with some chopped fresh coriander leaves and a handful of sprouts.
Per serving: 2207.9 kJ, 19 g protein, 13.8 g fat, 79.9 g carbs
Low fat yet full of flavour, this is a comforting, quickly made supper which uses a mix of delicious Asian vegetables.