the food company 1111



Vegetable oil

180 g shitake mushrooms, sliced

200g button mushroom sliced

225 g bamboo shoots, drained

low-salt soy sauce

rice wine vinegar

1 teaspoon runny honey

1.5 litres vegetable stock, heated

150 g firm tofu

½ bunch of chives


1. Heat a lug of oil in a large wok or heavy-based saucepan over medium-high heat, large wok or heavy-based saucepan over medium-high heat, add the mushrooms and fry for 4 minutes, or until lightly golden. Stir in the chilli paste and bamboo shoots and fry for a further minute
2. Meanwhile, mix 3 tablespoons of soy, 4 tablespoons of rice wine vinegar, honey and a good pinch of pepper. Stir the mixture into the pan, cook for a minute, then pour in the hot stock and bring gently to the boil. Reduce the heat to low and simmer for 10 minutes, or until slightly reduced. Meanwhile, chop the tofu into 1cm cubes, finely chopped chives.
3. Stir in the tofu and cook for 1 minute to warm through. Season with soy and vinegar, then serve immediately.

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