How to Make This Recipe

Ingredients

• 1 tbsp  Olive Oil
• 2  Spring onions, quartered
• 1 tsp  Easy Life Fried Garlic Chips
• 200 gm  Tofu, drained and cubed
• 6-7  Toasted cashewnuts
• Small handful  Fresh spinach
• 4-5  Epicure Porcini mushrooms, sliced
• 1  Red pepper, cut into triangles
• 1  Yellow pepper, cut into triangles
• 1  Green capsicum, cut into triangles
• 2  Carrots, sliced
• 2 tbsp  Cornflour/ corn starch
• 3 tbsp  Dark soy sauce
• 1 1/4 cups  Vegetable stock
• 1/4 cup  Bean sprouts
• To taste  Keya Oriental Seasoning Salt
• To serve  Roland Organic Lo Mein Noodles

Directions

Heat oil in a large wok. Add garlic and spring onions and sauté for 2 mins. Add carrots, coloured peppers, salt and toss. Add cashewnuts, mushrooms, soy sauce and one cup of vegetable stock and stir. Chop off the stems and roughly chop spinach. Dissolve cornflour in the remaining vegetable stock and add to the wok. Stir and cook. When most of the moisture has evaporated add spinach, tofu and bean sprouts. Cook for two minutes and serve with noodles.

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