Winter Veg Stir Fry

Winter Veg Stir Fry

The real driving force behind giving this dish its Wintery vibe is the Chinese 5-spice. Its a blend of, you guessed it, 5 spices including cinnamon, star anise, cloves, fennel & black pepper. If you can’t find it, try making your own by combining equal parts of the above spices. Or just use twice as much black pepper as cinnamon to make a simpler version.

enough for: 2
takes: 15 minutes
1-2 carrots cut into thin batons
1/4 white or chinese cabbage, sliced into ribbons
300g (10oz) firm tofu. sliced
1 teaspoon Chinese 5 spice
2-3 tablespoons soy sauce

1. Heat a wok on a fierce heat.

2. Add a little oil and stir fry the carrots until browned.

3. Add the cabbage and stir fry for a few minutes or until just starting to soften.

4. Add the tofu and stir fry for another few minutes or until tofu is hot.

5. Stir in 5 spice and season with a generous splash of soy. Serve!

Leftover Potential?

Keeps well in the fridge for a week or so. But the flavours and textures are best when its hot from the wok.

Variations

carnivore – replace the tofu with finely sliced chicken thighs, pork fillets or steak. Stir fry the meat until just cooked and then remove to a clean bowl. Continue as per the recipe.

herby – serve sprinkled with flat leaf parsley or mint leaves.

hot! – add a few finely sliced red chillies with the tofu.

different veg – brussels sprouts are lovely cooked like this. Also consider other root veg such as parsnips, turnip or swede (rutabaga). Tougher root veg may need to be simmered before stir frying.

soy-free/paleo – replace the soy sauce with fish sauce or oyster sauce. And replace the tofu with chicken, beef or pork. Or replace with a very large handful of roasted cashews or almonds.

no Chinese 5-spice – try making your own by combining equal parts of cinnamon, star anise, cloves, fennel & black pepper. Or just use twice as much black pepper as cinnamon to make a simpler version.

carb lovers / more substantial – serve with steamed rice.

more substantial (low carb) – add some cashews or walnuts.

keto / ultra low carb – replace carrots with spinach or kale. Replace tofu with chicken.

more veg – add snow peas or chopped broccoli.

Problem Solving Guide

too dry – splash in some more oil.

don’t own a wok? – stir fry in your largest fry pan or skillet.

too bland – season with a little more soy.

veg too crunchy – pop them back in and cook for a little longer. You want the cabbage to wilt down and have a texture similar to noodles or al dente pasta.

burning – sounds like you’re not stirring fast enough. It’s all about keeping the food moving around the wok as quickly as possible.

Waste Avoidance Guide

carrots – keep in a plastic bag in the fridge for weeks. Can be frozen if you’re leaving town!

cabbage – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.

tofu – will keep in an unopened packet for a few months (check use by date on packet). Opened packets can be frozen.

Chinese 5 spice / soy sauce – keep them in the pantry.

Serving Suggestions

Great as a super quick dinner on its own. Or serve with steamed or cauliflower rice. You could also toss in some fresh singapore or other egg noodles with the tofu.

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