AuthorJanella
1 tbsp olive or sunflower oil
2 spring onions, finely diced
2 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tbsp coriander stems, finely chopped
1 cup firm tofu, finely diced
1 cup green beans, finely chopped
1 corn cob, kernels removed
1 – 2 tbsp tamari
1 tbsp fish sauce
1 tbsp kecap manis
1 tsp sesame oil
1 cup coriander leaves
1 cup bean sprouts
4 iceberg lettuce leaves
1
Heat a wok then add the oil, onions, garlic, ginger and coriander stems. Quickly toss for 30 seconds.
3
Add the tofu until slightly changing colour, then toss in the beans and corn and stir. Now add the sauces and oil and cook again and let thicken a little.
5
Turn off the heat then add in the coriander leaves and bean sprouts. Serve each one in a lettuce leaf.
Ingredients
1 tbsp olive or sunflower oil
2 spring onions, finely diced
2 cloves garlic, crushed
1 tbsp fresh ginger, grated
1 tbsp coriander stems, finely chopped
1 cup firm tofu, finely diced
1 cup green beans, finely chopped
1 corn cob, kernels removed
1 – 2 tbsp tamari
1 tbsp fish sauce
1 tbsp kecap manis
1 tsp sesame oil
1 cup coriander leaves
1 cup bean sprouts
4 iceberg lettuce leaves
Directions
1
Heat a wok then add the oil, onions, garlic, ginger and coriander stems. Quickly toss for 30 seconds.
3
Add the tofu until slightly changing colour, then toss in the beans and corn and stir. Now add the sauces and oil and cook again and let thicken a little.
5
Turn off the heat then add in the coriander leaves and bean sprouts. Serve each one in a lettuce leaf.
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