Vegetable Stir Fry

1/2 cup soy sauce

1 tbsp brown sugar

1 sweet or white onion

1/2 cup tofu

1/2 cup baby corn (optional)

2 stalks of spring onion (optional)

red pepper flakes or sriracha (optional)

2 cloves garlic, minced (or 1 tsp garlic paste)

1 tsp sesame oil

2 tbsp cornstarch or all purpose

1 tsp ginger, grated (optional)

1 tbsp lemon juice (optional)

1 red or green bell pepper

1/2 cup of carrots

1/2 cup of mushrooms

1

Whisk soy sauce, brown sugar, garlic, sesame oil, ginger, lemon juice

2

Separately mix cornstarch/all purpose 1:1 with water. Add it to sauce. Set it aside.

3

Add sesame oil to pan on high heat. Add onion. Cook till it starts to brown. SESAME OIL SPLASHES, USE A LID

4

Add tofu. Let cook 30 sec.

5

Add mushrooms, carrots, corn. Let cook 1 min.

6

Add soy sauce and sriracha on top (or chilli flakes). Cook for 3-4 minutes. Serve with rice.

Ingredients