| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | Sesame seed oil |
| 1 gross | Onion peeled and sliced |
| 100 Gramm | Green beans; topped and tailed |
| 100 Gramm | Mange-tout. topped and tailed |
| 1 mittel | Green pepper; deseeded and |
| | Chopped |
| 1 mittel | Red pepper; deseeded and |
| | Chopped |
| 100 Gramm | Dark green cabbage; shredded |
| 2 | Sticks celery sliced |
| 100 Gramm | Carrots; cut into sticks |
| 1 Packung | / 200g firm smoked tofu. drained and cut |
| | Into squares |
| 1 Esslöffel | white wine vinegar |
| 1 Esslöffel | Shoyu; (soya sauce) or to |
| | Taste |
| 1/2 Teelöffel | Five star spice |
|
1. Heat oil in a wok or large frying pan and cook tofu until crispy and brown on outside. Remove and put to one side. Stir fry the vegetables one at a time for 30 seconds each in the following order:- Onion and carrots, celery, peppers and green beans, mange-tout, green cabbage. Using this method, the vegetables which take longer to cook, such as carrots, celery, onion etc, stay in the pan for the entire cooking time, but are still as crisp as the cabbage which is last in the pan.
2. Add the white wine vinegar, shoyu and five star spice. Serve immediately with cooked wholemeal noodles.
|
|
Anmerkungen zum Rezept:
keine |
