You will need
4 Garlic cloves
2.5cm piece of peeled ginger
1 large Chili
500g of firm Tofu
1/2 a red Capsicum
2 Carrots
A handful of Green Beans
1 Onion
1 teaspoon of Sesame Oil
2 tablespoons of Chinese Cooking Wine
2 tablespoons of Soy Sauce
1/4 cup of Pine nuts
Handful of Coriander
Fried Shallots to garnish
Cooking Oil
Rice to serve
Method
Prepare all the vegetables by chopping them into roughly the same size pieces. Cut the Tofu into 2cm cubes, set aside. Pound the ginger, Garlic and Chili in a mortar and pestle until you have a paste, alternatively chop them very fine and mix together.
Start by frying the Garlic, Ginger and Chili in a couple tablespoons of oil. Add in the Onion, followed by the Carrot, Capsicum and Green Beans allowing a minute of cooking between each. Add in the Tofu and gently stir-fry for 3 minutes until it is heated through. Add in the Sesame oil, Soy sauce and Chinese cooking wine. Toss everything in the sauce for 30 secs and serve with steamed rice.
