VEGETABLE STIR FRY
Serves
4
Preparation
30
minutesCooking Time
10
minutesIngredients
4 4 dried shiitake mushrooms
3/4 cup 3/4 boiling water
440 g 440 fresh hokkien noodles
1 Tbsp 1 peanut oil
1 1 red onion, cut into wedges
1 1/2 cups 1 1/2 snow peas, halved
400 g 400 firm tofu, sliced
2 2 garlic cloves, crushed
1/2 bottle 1/2 AYAM™ Vegetarian Oyster Sauce
1 tsp 1 AYAM™ Pure Sesame Oil
Coriander, chopped, to garnish Lime wedges, to serve
Method
- Place mushrooms in a bowl. Pour over boiling water, cover and let soak for 30 minutes.
- Slice mushrooms and discard the stems, reserving the liquid.
- Prepare noodles according to packet instructions.
- Heat wok over medium heat. Add 1 Tbsp peanut oil. Stir-fry onion, snow peas and tofu for 2 minutes.
- Add garlic and cook a further minute. Add mushrooms and soaking liquid, vegetarian oyster sauce and sesame oil to the wok. Stir until combined. Bring to the boil.
- Add prepared noodles and stir-fry until heated through. Serve with chopped coriander and lime wedges if desired.
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