Featured Recipes

Stir Fry with Nuts (or firm tofu) - Ruth Basden, Climate Action Frodsham.

About this recipe:
This recipe is good for using up vegetables that need eating. Try various combinations of vegetables.

Ingredients:

Main recipe:

• 2  tbsp sunflower oil (or other oil)

• celery – about 1 ½ sticks thinly sliced

• swede  - thin slices or grated

• carrot – thin slices

• beansprouts or thinly shredded cabbage

• ginger – a small piece – thinly sliced or grated (optional)

• salt & pepper

• soy sauce or other sauce (optional)

• Other ingredients may be added or used instead of the above e.g. thin slices of broccoli, courgette, onion, mushrooms, red or green pepper, sweet corn. Perhaps bamboo shoots and/or water chestnuts.

To serve:

• brown rice (basmati or other)

• roasted nuts e.g. cashew nuts (or you could replace nuts with firm tofu e.g. by frying some small cubes of firm tofu, adding salt & pepper.)

• fresh greenery could be served with this e.g. cress, watercress or shredded lettuce

Recipe instructions:

1. Start by putting the water on for the rice, as that will take longer to cook than the vegetables (probably 20 minutes).

2. Roast the nuts under the grill and remember to watch them and turn them, so that they do not burn!

3. Start chopping the vegetables and adding them to the wok one by one. I usually add them in the order given above, but the order will depend on which vegetables you are using. Remember this is a stir fry and stir the vegetables sometimes! 

4. Add salt and pepper.

5. The bean sprouts or shredded cabbage are usually last to go into the wok. If you do not have a wok, a large frying pan should be okay. If we cook this for 4 people or more, we use two woks/pans