New Chinese Sauce
I felt like being adventurous and I had a craving for tofu and kidney beans, so on my shopping trip I found some random ingredients that I thought would work in a stir fry. I was browsing through the sauces and spotted one I had never seen before. The Szechuan Chinese stir fry sauce, I had no idea what is used for or how it smelt but I felt like taking a risk. It payed off, my stir fry tasted great. Full of flavour, cheap and easy.
Ingredients:
1/2 pack of tofu, 1 small pack of Szechuan stir fry sauce, 1 can of kidney beans, 1 small can of sweetcorn, 1 small green chilli and 1 small red chilli (both chopped and deseeded), 1 small courgette (chopped), a little sunflower oil for frying, 4 plain olives or chilli green olives (stoned) and brown rice to serve.
I felt like being adventurous and I had a craving for tofu and kidney beans, so on my shopping trip I found some random ingredients that I thought would work in a stir fry. I was browsing through the sauces and spotted one I had never seen before. The Szechuan Chinese stir fry sauce, I had no idea what is used for or how it smelt but I felt like taking a risk. It payed off, my stir fry tasted great. Full of flavour, cheap and easy.
Ingredients:
1/2 pack of tofu, 1 small pack of Szechuan stir fry sauce, 1 can of kidney beans, 1 small can of sweetcorn, 1 small green chilli and 1 small red chilli (both chopped and deseeded), 1 small courgette (chopped), a little sunflower oil for frying, 4 plain olives or chilli green olives (stoned) and brown rice to serve.
Method:
1. Heat a little oil in a wok.
2. Drain tofu, and when oil is hot fry for 3 minutes pressing down on it.
3. Add kidney beans and chillies.
4. After roughly 3 minutes add the sweetcorn, chopped courgette, olives and sauce.
5. Fry until everything is cooked through.
6. Serve with brown rice.
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