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Chinese-style Vegetable Stirfry



1 reviews

The average rating for this item is 5 out of 5 stars.>


  • 1 tbsp  Olive Oil
  • 2  Spring onions, quartered
  • 1 tsp  Fried Garlic
  • 200 gm  Tofu, drained and cubed
  • 6-7  Toasted cashewnuts
  • Small handful  Fresh spinach
  • 4-5  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  Oriental Seasoning Salt
  • To serve  Noodles


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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1 Reviews Total

5 out of 5 stars Average Rating

Very good stir fry

January 02,2013

5 out of 5 stars

By Harpreet Sadhu
From Chandigarh

Would you recommend this product? Yes

Loved this stir fry. Love chinese food

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