Vegetarian Stir Fry

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Vegetarian Stir Fry

Recipe by Rosie Mansfield

pax icon 4 person   | time 40 minutes
 

Ingredients

  • 4 dried shitake mushrooms
  • ¾ cup boiling water
  • 440g fresh thin hokkien noodles
  • 1 tablespoon peanut oil
  • 1 red onion, cut into wedges
  • 1½ cups snow peas, halved
  • 400g marinated tofu, sliced
  • 2 garlic cloves, crushed
  • ½ bottle AYAM™ Vegetarian Stir-fry Sauce 210ml
  • 1 tsp AYAM™ Sesame Oil
 

Method

  1. Place mushrooms in a bowl. Pour over boiling water, cover and let soak for 30 minutes.
  2. Slice the mushrooms and discard the stems, reserving the liquid.
  3. Prepare noodles according to packet instructions.
  4. Heat a wok over a medium heat. Add 1 tablespoon peanut oil. Stir-fry onion, snow peas and tofu for 2 min.
  5. Add garlic and cook a further minute. Add mushrooms and soaking liquid, Vegetarian Stir-fry Sauce and Sesame Oil to the wok. Stir until combined. Bring to the boil.
  6. Add prepared noodles, stir-fry until heated through. Garnish with chopped coriander and serve with lime wedges if desired.

Tip:Substitute dried mushrooms and boiling water with fresh mushrooms and vegetable stock, adding to the wok with the vegetables