Serves 4 : Very easy Ingredients
300gm firm tofu, cut into sticks
1 aubergine, peeled and julienned
2-3 courgettes, julienned
2 sticks celery, thinly sliced
2 – 3 spring onions, thinly sliced
1 red pepper, thinly sliced
120gm sugar snap peas, sliced lengthways once or twice
1 small cabbage, shredded
1 -2 tsp grated fresh ginger
1 tsp crushed garlic
1 stick lemon grass, finely chopped
4 small naan breads
Method
Spray a wok with non-stick cooking spray.
Add in the garlic, ginger, celery, courgettes and aubergine.
Add in a splash of water – a wok gets very hot, very quickly.
Keep stirring, shaking and tossing until the aubergine is tender.
Now add in the spring onion, red pepper, peas, cabbage and tofu.
Allow to heat through.
Toast or warm the naan breads.
Serve.
This recipe really did start off as “a handful of this and a handful of that, and what else is in the fridge?” You can add whatever is in your fridge. And some bean sprouts, carrot, shredded spinach, rocket, etc..
