Ingredient
1 tsp olive oil1 onion, diced
2 garlic cloves, crushed
1 tbls ginger, grated
2 tbls coriander stem, chopped
1 cup celery, diced
1 red capsicum, diced
1 cup green beans, chopped
1 cup carrots
1 cup firm tofu, cubed
1tbls fish sauce
1tbls tamari
2 cups of cooked brown rice
4 spring onions, sliced on the diagonal
1 cup coriander and mint leaves, chopped
1 long red chilli, chopped (optional)
1 tsp sesame oil
1 tsp white pepper
1 cup mung bean sprouts
Method
Heat the olive oil in a wok or large skillet then add the onion, garlic, ginger, coriander root and stir-fry for a minute. Toss in all the vegies and tofu and sauté until almost soft. Now add the sauces and stir. Next add the rice and stir to combine. Finish with the spring onions, herbs, chili, sesame oil, pepper and bean sprouts. Serve hot or room temperature.
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