Stir Fry / Legume la tigaie

Directions

1. Boil soya chunks until soft – then drain and squeeze out excess water.

2. Rinse, peel, and slice the vegetables into strips.

3. Mix the cornstarch, soy sauce, and water into a small bowl until well blended.

4. Mince the garlic and ginger.

5. Heat oil in a large frying pan over a medium-high flame until hot. Add the garlic and ginger and cook for one minute.

6. Add the vegetables and constantly toss until soft, but still crunchy.

8. Add the soy mixture and the soya chunks, and stir until well-coated and thick.

9. Serve hot over rice or noodles.

 

Note: It is important not to overcook the vegetables. When adding them to the pan start with the tougher vegetables (peppers, onions, cauliflower, carrots and mushrooms) and toss for 2-3 minutes before adding the medium vegetables (cabbage, corn). Toss this mixture for another 2-3 minutes before finally adding the tender vegetables (green onions, spinach, tomatoes) for the final 2-3 minutes.

 

Variations: For a non-vegetarian stir fry, simply omit the soya and add slices of chicken breast, pork or beef (add to the pan before vegetables to cook completely). Try adding pineapple juice instead of water for a sweeter stir fry.