Chinese Vegetable and Tofu Stew

An early celebration of Chinese New Year. Inspired by (and almost copied from) Ken Hom.

100g or so of each of the following
– trimmed whole mange tout
– shredded savoy cabbage
– finely sliced red pepper
– sliced courgette
– mushrooms – halved of quartered depending on their size
– broccoli – cut into small florets
1 block firm tofu cut into cubes – I used Dragonfly’s deep fried tofu
600ml water
2 tablespoons soy sauce
2 tablespoons black bean and chili sauce
4 tablespoons hoisin sauce
1 tablespoon sesame oil
1 teaspoon salt

Take a large saucepan and pour in the water. Add the soy, hoisin and black bean and chili sauces. Bring to the boil. Now add the broccoli and cabbage. bring to boil then add the red pepper and mushrooms. bring back to the boil and add the courgettes, mange tout and tofu. Simmer for about 4 minutes then add the salt and sesame oil. Stir and serve with sticky rice and a side dish of pak choi stir fried with garlic, chili, spring onion and sesame seeds.


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