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I must stress the importance of slicing ingredients finely when stir-frying: not only do they cook correctly, but the overall look is wild – so much movement and colour!
Serve as part of a banquet for 4–6.


  • 1 small carrot peeled

  • 1 medium Zucchini courgette

  • 0.5 medium red pepper

  • 2 tablespoons Peanut Oil

  • 200 g packet five spice pressed Tofus finely sliced

  • 1 medium Red Onion finely sliced

  • 1 tablespoon Ginger julienne

  • 0.25 cup shao hsing wine or dry sherry

  • 2 teaspoons white sugar

  • 2 teaspoons light Soy sauce

  • 2 teaspoons malt vinegar

  • 1 teaspoon Oyster sauce

  • 0.5 teaspoon Sesame Oil

  • 0.5 cup spring onion scallion julienne


  • 1.

    Cut carrot and zucchini in half lengthways, then finely slice on the diagonal.

  • 2.

    Remove seeds and membranes from pepper and cut into fine slices.

  • 3.

    Heat oil in a hot wok until surface seems to shimmer slightly.

  • 4.

    Add carrot, tofu, onion and ginger and stir-fry for 1 minute. Add wine or sherry, zucchini, pepper and sugar and stir-fry for 1 minute.

  • 5.

    Pour in soy sauce, vinegar, oyster sauce and sesame oil and stir-fry for a further minute or until vegetables are just tender.

  • 6.

    Toss in spring onion, stir-fry for 10 seconds, then remove from heat.

  • 7.

    Transfer to a large bowl and serve immediately.

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Posted by MH139Report
A very simple and tasty recipe, easy to do for a solo dinner.