Ingredients

The following ingredients have 4 Servings
  • 2 tbsp Vegetable oil
  • 1 tbsp Sesame oil
  • 2 tbsp Garlic (chopped)
  • 1 tbsp Ginger (finely chopped)
  • 2 Red capsicum (cut into cubes)
  • 2 Yellow capsicum (cut into cubes)
  • 1 Green capsicum (cut into cubes)
  • 200 g Mushroom (sliced)
  • 1 cup Carrot (sliced)
  • 200 g Tofu (cut into cubes)
  • 1 tbsp Soy sauce
  • 2 tbsp Red chilli sauce
  • 2 tbsp Vinegar
  • 1 tbsp Lemon juice
  • 2 tbsp Brown sugar
  • 1 tbsp Red chilli paste
  • 1 tsp MSG (optional)
  • Salt to taste
  • 1/2 tsp White pepper powder
  • 2 tbsp Cornflour
  • Green onions for garnishing

Instruction

  • Heat vegetable oil and sesame oil in a wok.
  • When the oil is very hot, add ginger and garlic and fry for a few seconds.
  • Add the chopped vegetables and saute for a few minutes on high heat.
  • Add tofu and fry for a minute.
  • Now add 2 cups of water in the wok.
  • Add soy sauce, red chilli sauce, vinegar, lemon juice, brown sugar, red chilli paste, MSG, salt and white pepper powder and let the mixture come to a boil.
  • Mix cornflour with a little water and add it in the wok.
  • Cook till the sauce thickens.
  • Garnish with spring onion greens.
  • Serve hot.