Ingredients

• 2 to 3 - Chinese black mushrooms
• 2 tbsp - peanut oil
• 2 tsp - minced garlic
• 2 tsp - minced ginger
• 2 tsp - cashew nuts, split
• 2 tbsp - green capsicum, cut into thin strips
• 2 tbsp - red capsicum, cut into thin strips
• 2 tbsp - carrot, cut into juliennes
• 2 tbsp - beans sprouts
• 2 tbsp - snow peas
• 4 tbsp - bok choy, roughly chopped
• 4 tbsp - Chinese cabbage, roughly chopped
• 1/2 cup - spring onion, chopped
• 1/3 cup - tofu, cut into cubes
• 1/2 tsp - white pepper powder
• 1/2 tsp - mug, optional
• 1 tbsp - light soya sauce
• 1 tsp - dark soya sauce
• 2 tsp - chilli sauce, or to taste
• 1 tbsp - honey
• 1 tsp - oriental sesame sauce
• 1 tsp - salt

How to Make Oriental Tofu and Vegetable Stir Fry

• Soak dried mushrooms in hot water for 20-30 mins.
• Drain, discard the stems and chop the caps.
• Heat oil in a non-stick wok (kadai).
• Add garlic and fry till dark brown.
• Add ginger and fry till fragrant.
• Add cashew nuts and fry till golden brown.
• Add all the ingredients from green capsicum to snow peas, and dried mushrooms.
• Stir fry for 2-3 mins.
• Add bok choy, Chinese cabbage and spring onions.
• Stir fry for 1 minute.
• Add tofu and all the seasoning and sauces.
• Mix well and serve immediately with noodles, tossed in chilli oil.