Vegetarian Recipes - Mixed Stir-fry with Peanut Sauce Recipe

Ingredients

• 6 Chinese black mushrooms (dried shiitake), soaked in lukewarm water for 20 minutes

• 20 tiger lily buds, soaked in lukewarm water for 20 minutes

• 60ml/4 tbsp sesame oil

• 225g/8oz tofu, sliced

• 1 large onion, finely sliced

• 1 large carrot, finely sliced

• 300g/11oz pak choi (bok choy), leaves separated from stems

• 225g/8oz can bamboo shoots, drained and rinsed

• 50ml/1/4 cup soy sauce

• 10ml/2 tsp sugar

For the peanut sauce:

• 15ml/1 tbsp sesame oil

• 2 garlic cloves, finely chopped

• 2 fresh red chilies, seeded and finely chopped

• 90g/3 1/2oz/scant 1 cup unsalted roasted peanuts, finely chopped

• 150ml/5fl oz/2/3 cup coconut milk

• 30ml/2 tbsp hoisin sauce

• 15ml/1 tbsp soy sauce

• 15ml/1 tbsp sugar

Serves 4-6

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Method:

1. To make the sauce, heat the oil in a wok and stir-fry the garlic and chilies until they begin to color; then add almost all of the peanuts. Stir-fry for 2-3 minutes, then add the remaining ingredients. Boil, then simmer until thickened. Keep warm.

2. Drain the mushrooms and lily buds and squeeze out any excess water. Cut the mushroom caps into strips and discard the stalks. Trim off the hard ends of the lily buds and tie a knot in the centre of each one.

3. Heat 30ml/2 tbsp of the oil in a wok and brown the tofu on both sides. Drain and cut it into strips.

4. Heat the remaining oil in the wok and stir-fry the onion, carrot and pak choi stems for 2 minutes. Add the mushrooms, lily buds, tofu and bamboo shoots and stir-fry for 1 minute more.

5. Toss in the pak choi leaves, soy sauce and sugar. Stir-fry until heated through. Garnish with the remaining peanuts and serve with the peanut sauce.

Note: Wherever you go in Asia, stir-fried vegetables will be on the menu.