Hello lovely people! If you love veggies the way I do, you’ll be thrilled when checking the ingredients’ list. This curry recipe features bok choy and mushrooms amongst others and I found this combination to be particularly successful.
When I’m cooking Asian food, I find myself struggling with the cooking time and my veggies tend to always be slightly too soft. One trick I’ve learned over the years is to prepare all the ingredients in advance to stir fry them all at once and to add the liquid ingredients like coconut milk at the very end so that the vegetables are still deliciously crunchy.
Whether you’re a long-time vegan or if you’re just trying to cut down on meet and still want to eat amazing food, this recipe is for you!
Serving: 4 people
Total Time: 30 minutes
– 2 bunches spring onions
– 1 yellow pepper
– 250g firm tofu, diced
– 3 bok choy
– 8 white mushrooms
– 2 tomatoes
– 2 cm fresh ginger, peeled and minced
– ¼ cup chopped basil
– ½ cup coconut milk
– 2 tbs. soya sauce
– 2 cups jasmine rice
– Rapeseed oil
– Salt and pepper
Start by washing all the veggies.
Take the spring onions and remove the stem. Chop them finely.
Wash the yellow pepper and chop it into small cubes.
Chop the bok choys, white mushrooms and tomatoes.
Bring water to a boil and add salt. Cook the rice for 10 minutes.
In a large wok, heat 2 soupspoon of rapeseed oil. Brown the chopped spring onions, the yellow pepper cubes and the fresh minced ginger for two minutes. Add the soya sauce. Let cook for another two minutes.
Then add the tofu cubes, bok choy, mushrooms and tomatoes. Let cook for 3 minutes and stir from time to time. Season with salt and pepper.
Add the coconut oil at the very end and let cook for one last minute.
Serve with jasmine rice, quinoa, pearl barley or Chinese noodles.