Fancy a Chinese?

 

This Schezwan recipe provides a sweet to spicy flavour with a nutty taste. The vegetables are fried lightly to give the dish its crispy texture and aromatic fragrance which will revitalise your primary senses.

 

Lightly fry:

  • Tofu (washed & drained): 200g
  • Sesame oil: 1 tbsp
  • Sliced white onion: 1
  • Bean sprouts: 50g
  • Butternut squash noodles: 100g
  • Sliced carrots: 1 whole carrot
  • Small broccoli florets: 3 florets
  • Red sweet pepper: 1/2 whole pepper
  • Crushed cashews: 1 tbsp
  • Garlic: 5 cloves (crushed)
  • Ground turmeric: 1 tsp
  • Ground black pepper: 1 tsp
  • Ground aniseed: 1/2 tsp
  • Ground fennel: 1/2 tsp
  • Ground cloves: 1/8 tsp
  • Ginger: 2 thumb pieces
  • Chili flakes: 1 tsp
  • Fresh basil: 30g
  • Tamari sauce: 1 tbsp
  • Himalayan Salt: 1 tbsp
  • Coconut Sugar: 1 tbsp

 

Methodology

  • Drain Tofu and soak with filtered water then dry again pressing water out
  • First gently heat the oil in a pan/wok.
  • Then add garlic, ginger, herbs and spices and fry on medium heat for 2 minutes.
  • Add the rest of the ingreidents and lightly fry for 5-10 minutes.

 

 

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