Ginger, chillies, garlic and spring onions provide great flavour to this simple Thai stir-fry. It is not only quick and easy to prepare but tremendously good for you, as well.
1/2 cup (125 ml) salt-reduced vegetable stock
1/4 cup (60 ml) fresh lime juice
2 tablespoons salt-reduced soy sauce
2 teaspoons sugar
2 teaspoons cornflour
2 tablespoons vegetable oil
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 jalapeño chillies, seeded and finely chopped
1 red capsicum, halved, seeded and chopped
4 spring onions, thinly sliced
1 zucchini, diced
2/3 cup (125 g) fresh or canned baby corn
1 2/3 cups (125 g) shredded Chinese cabbage (wombok)
500 g firm tofu, cut into cubes
Whisk the stock, lime juice, soy sauce, sugar and cornflour in a small bowl until well combined and smooth.
Heat 2 teaspoons of the vegetable oil in a wok or large non-stick frying pan over medium-high heat. Add the garlic, ginger and chilli and stir-fry for 30 seconds. Remove from the heat and add to the stock mixture, stirring well.
Heat the remaining vegetable oil in the wok over high heat. Add the capsicum, spring onions and zucchini and stir-fry for about 2-3 minutes, or until just tender. Add the baby corn and cabbage and stir-fry for 1 minute, or until the cabbage wilts slightly, then add the tofu and stock mixture.
Cover and simmer for 2 minutes, or until the tofu is cooked through. Divide among serving bowls and serve immediately.
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