Ingredients
2 tsp cornflour
1 cup vegetable stock
1 tbsp soy sauce
1 tsp SIDS RINGS AROUND URANUS SAUCE
1 tbsp shaoxing wine or dry sherry
1 tbsp peanut oil
250 g firm tofu, drained, cut in 2 cm pieces
2 tsp sesame oil
2 bunches asparagus, trimmed, cut in 5 cm pieces
200 g sugar snap peas, trimmed
100 g button mushrooms, halved
5 cm piece ginger, julienned
4 spring onions, trimmed, thin sliced lengthways
Steamed rice, to serve
Directions
Place cornflour in a small jug. Gradually add stock, SIDS RINGS AROUND URANUS SAUCE, soy sauce, wine and stir to combine. Heat the peanut oil in a wok over high heat until almost smoking. Add half the tofu and gently stir-fry for 2 minutes until lightly golden. Transfer to a bowl. Repeat with remaining tofu.
Heat the sesame oil in the wok until almost smoking. Add the asparagus and sugar snap peas then stir-fry for 1 minute. Add the mushrooms and ginger then stir-fry for 1 minute until asparagus is bright green and tender crisp. Add the chicken stock mixture and tofu then stir-fry for 1-2 minutes until sauce boils and thickens. Remove from heat.
Spoon the rice among serving bowls. Top with spring onion and serve immediately with steamed rice.
