Get your wok ready…

 
A simple stir fry that would equally taste great if you use strips of chicken, turkey or beef instead of tofu. Keep the vegetables al dente so they don’t loose any nutritional value or taste.  


About this Recipe

By: Gluten Free Helly 

It was quick to pull together and would make an easy mid-week dinner but you could also prepare the sauce in advance then just add the prawns and reheat when you are ready.

 

If you have coeliac disease or need to avoid gluten you can easily pick up a gluten free soya sauce from most supermarkets or health shops.
 
Adding a freshly made sauce at the end of this dish is so much better than any packet sauce.  The flavours in the sauce were created by using The Spice Kitchen ‘Chinese’ spice blend.   This spice blend is perfectly balanced with just the right about of cloves and enough spice to leave a tingling warmth in the mouth.

Ingredients

You will find this blend and others by visiting their website at www.spicekitchenuk.com 
 
Ingredients for Sauce:
 
  • 120ml cold vegetable stock (I used Kallo gluten free vegetable stock cube)
  • 1 tsp gluten free soya sauce
  • 1 tbsp garlic oil
  • 1 tbsp Chinese rice vinegar
  • 1 level tsp Spice Kitchen’s ‘Chinese Spice’ Blend
  • 2 tsp gluten free cornflour
 
Ingredients for Stir Fry:
 
  • 280g fresh tofu, cubed
  • 1 tbsp coconut oil
  • 1 medium white onion, sliced
  • 1″ fresh ginger, peeled and thinly sliced
  • 1 small or 1/2 green or red chilli, deseeded and thinly sliced
  • 1 small carrot, peeled and cut into strips
  • 60g bamboo shoots
  • 6 medium sized white mushrooms, sliced
  • Plus any other vegetables you wish to add
  • 25g toasted cashew nuts
  • 1 tbsp of toasted sesame seeds (optional)
 
Equipment needed:
  • Wok
  • Spoon

Serves

4

Step by Step Instructions

NOTE:

I used what I had in the fridge and cupboards at the time but you could easily add or change the vegetables in this.  Try using strips of pepper, broccoli, beansprouts, or baby sweetcorn.  You could change the white mushrooms for either chestnut or shiitake mushrooms.  

I serve mine with either white or brown rice.  Enjoy and have fun creating.  

Step 1

Start by preparing your sauce.  When your stock is cold, combine all the ingredients for the sauce in a bowl.

Whisk into a smooth sauce and put to one side.

Step 2

I would recommend doing this as it is fast cooking!

Prepare all your ingredients before you start cooking.

Step 3

Heat the coconut oil in a wok over a medium to high heat, add the onion and cook for a couple of minutes stirring continuously so it gets evenly cooked and doesn’t burn.

Step 4
Add the ginger and continue to stir and mix for another couple of minutes.
 
Add the chilli, carrot, bamboo shoots and mushrooms and any other vegetables you wish to add, stir and cook for another few minutes.
Step 5
Add the cubed tofu, stir and heat through.  Keep stirring to prevent any sticking or burning.
 
NOTE: If using meat instead, ensure your meat is properly cooked through with no raw bits.
Step 6

Add the sauce and stir until it has thickened, reduce the heat, then add the cashew nuts and sesame seeds.  Cook for 1 minute then serve.