winter veg stir fry
From ’5 Ingredients 10 Minutes’ Print Book page 128
The real driving force behind giving this dish its Wintery vibe is the Chinese 5-spice. Its a blend of, you guessed it, 5 spices including cinnamon, star anise, cloves, fennel & black pepper.
If you can’t find it, try making your own by combining equal parts of the above spices. Or just use twice as much black pepper as cinnamon to make a simpler version.
1-2 carrots cut into thin batons
1/4 white or chinese cabbage, sliced into ribbons
300g (10oz) firm tofu. sliced
1 teaspoon Chinese 5 spice
2-3 tablespoons soy sauce
1. Heat a wok on a fierce heat.
2. Add a little oil and stir fry the carrots until browned,
3. Add the cabbage and stir fry for a few minutes or until just starting to soften.
4. Add the tofu and stir fry for another few minutes or until tofu is hot.
5. Stir in 5 spice and season with a generous splash of soy..
Keeps well in the fridge for a week or so. But the flavours and textures are best when its hot from the wok,
variations for fun
carnivore – replace the tofu with finely sliced chicken thighs or steak. Stir fry the meat until just cooked and then remove to a clean bowl. Continue as per the recipe.
herby – serve sprinkled with flat leaf parsley or mint leaves.
hot! – add a few finely sliced red chillis with the tofu.
different veg – brussels sprouts are lovely cooked like this. Also consider other root veg such as parsnips, turnip or swede (rutabaga). Tougher root veg may need to be simmered before stir frying.
soy-free – replace the soy sauce with braggs liquid aminos or fish sauce or oyster sauce. And replace the tofu with chicken, beef or pork. Or replace with a very large handful of roasted cashews or almonds.
problem solving guide
too dry – splash in some more oil.
don’t own a wok? – Stir fry in your largest fry pan or skillet.
too bland – season with a little more soy.
veg too crunchy – pop them back in and cook for a little longer. YOu want the cabbage to wilt down and have a texture similar to noodles or al dente pasta.
burning – sounds like you’re not stirring fast enough. It’s all about keeping the food moving around the wok as quickly as possible.
Great as a super quick dinner on its own. Or serve with steamed or cauliflower rice. You could also toss in some fresh singapore or other egg noodles with the tofu.