Asian Stir-Fry

A colourful vegetable and tofu stir-fry, brought together with Sasakani’s concentrated Asian Stir-Fry Mix.

Ingredients

• Sesame Oil - 2tsp
• Fresh Shiitake Mushroom - 30 g thinly sliced. (Oyster mushrooms can be added too.)
• Ginger, finely chopped - 5 g, to taste
• Roughly chopped shallots - 10 g
• Finely sliced carrots - 10 g
• Salty Koji - 1tsp
• Firm tofu (pre marinated) - ~60 g diced
• Capsicum and Purple Cabbage - ~40 g each, sliced
• Beans, Snow Peas - ~50 g
• Asian Greens - Bok Choy or similar 160 g, separate thick stems from leafy parts
• Sasakani Kobo Asian Stir Fry Mix - ~2-3tsp + 1tsp for topping
• Toasted Sesame Seeds - sprinkle

Cooking

1. A Stir-Fry will cook fast, so prep your ingredients in bowls beforehand. Put stems of greens, plus beans/peas/etc in a bowl for blanching. Put sliced mushrooms into a bowl coated with a little sesame oil and salty koji, leafy greens in a bowl tossed in just a splash of oil.
2. Heat a large fry pan on medium heat. Add Sesame Oil, Ginger, Shallots, Carrot and Shiitake Mushroom and cook for 30 seconds. Add a little salty Koji and quickly mix with ingredients to coat them. Increase the heat.
3. Add Tofu to the side and fry both sides. Add Capsicum and Purple Cabbage and cook for about a minute until just cooked through, stirring frequently. Add some STIR FRY MIX and lower the heat.
4. Place Bok Choy stems, Beans, and Snow Peas in a bowl with 1tsp salt and blanch with boiling water for 1 minute max. Drain blanched veggies well and coat with oil and little salty koji.
5. Mix leafy parts in the pan and cook till lightly wilted and well coated.
6. Add steamed veggies to pan and toss for 30 seconds, remove from heat then add STIR FRY MIX and mix well. Serve to plate immediately and top with more STIR FRY MIX to taste.
7. Sprinkled with Toasted Sesame seeds. Add rice and other elements of the meal to the plate. Enjoy!!