A healthy and quick bite. You can throw in as many vegetables as you want. Also check the refrigerator to see what vegetables you have left, because basically everything fits.
Dish for 4 people.
Ingredients:
200 gr. Tofu
100 gr. Pods
100 gr. Bean sprouts
50 gr. dried Shiitake
1 red pepper
1 Winter carrot
1 Shallot
2 cloves of garlic
2 cm. Ginger
3 tbsp Oyster sauce
1 tbsp Sesame oil
Sunflower oil for frying
Preparation:
24 hours in advance:
Start by soaking the shiitake. I let them soak for 24 hours, but there are probably also shiitakes that require less time.
Drain the tofu well by placing a heavy weight on it. Let this stand for fifteen minutes.
Then cut the tofu into thin slices, possibly into smaller pieces.
Cut the winter carrot into slices and quarters. Cut the pepper into cubes. Coarsely chop the shallots. Chop the garlic and grate the ginger.
If necessary, get Remove the pods and wash the bean sprouts if necessary.
Now place a pan with low oil over high heat. Fry the tofu until nice and golden brown. Then let it drain on kitchen paper.
Boil water and blanch the winter carrot, pepper and snow peas for 2 minutes. Add the bean sprouts and blanch for another 30 seconds.
Drain the vegetables and rinse them immediately in cold water.
Remove most of the oil from the pan and quickly fry the garlic, shallot and ginger until it smells nice. Now add all the vegetables, together with the tofu and shiitake.
Also add the sesame oil and oyster sauce and stir-fry everything together.
Serve with rice.
Enjoy your meal.
