B00CU1W244_EBOK

1 SERVE =
1 unit protein
2 units vegetables
1 unit fats
Ginger-steam
stir-fried vege
SERVES 4 PREP 20 mins
3 teaspoons peanut oil
1 tablespoon finely sliced ginger
1 long red chilli, sliced
2 red capsicums (peppers), trimmed, seeded and
thinly sliced
150 g green beans, trimmed,
halved lengthways
1 bunch bok choy, chopped into
5 cm lengths, leaves and stems separated and
washed
2 tablespoons oyster sauce
3 teaspoons salt-reduced soy sauce
GINGER-STEAMED TOFU
700 g silken tofu, drained, cut
crossways into 3 cm thick pieces
1 teaspoon sesame oil
1 × 2 cm piece ginger, peeled and
sliced into thin matchsticks
1 small red chilli, finely sliced
2 spring onions, trimmed and
finely sliced
3 teaspoons salt-reduced soy sauce
1
2
3
4
5
This dish features silke
and is perfect for steam
For the ginger-steamed
fits inside a steamer bas
over the ginger, chilli and
white pepper.
Half-fill a large saucepan
Place the plate inside the
the tofu for 4 minutes, th
Meanwhile, heat the pean
over high heat. Add the g
Add the capsicum, green
for 3 minutes, then add th
2–3 minutes more until th
Add the bok choy leaves
the leaves wilt.
Remove the plate from th
the liquid around the tofu
with the remaining spring
Serve the steamed tofu w