Tangy stir-fry
Experience the vibrant flavors of our Tangy Stir-Fry - a zesty blend of crisp vegetables and tender protein, creating a quick and satisfying dish bursting with tangy goodness.
Ingredients
- 30 ml (2 Tbsp) cooking oil
- 280g tofu, cut into cubes
- 10 ml (2 tsp) Spur Durky Sauce
- 15 ml (1 Tbsp) sesame seeds
- 2 leeks, sliced or 1 small onion, finely chopped
- 2 red or green peppers, deseeded and cut into strips
- 100g fresh spinach or kale leaves, coarsely chopped
- 125g button mushrooms, sliced
- 440g can pineapple pieces, drained and juice reserved
- 3ml (½ tsp) Spur Lemon & Peri Peri Spice
- Freshly ground black pepper to taste
Sauce
- 5 ml (1 tsp) chopped fresh ginger root or 2 ml (¼ tsp) ground
- 15 ml (1 Tbsp) light brown sugar
- 30 ml (2 Tbsp) red wine vinegar
- 80 ml (1/3 cup) pineapple juice from can
- 80 ml (1/3 cup) Spur Sweet ‘n Sticky Marinade
- 30 ml (2 Tbsp) sherry or port (optional)
- 5 ml (1 tsp) soy sauce
- 5 ml (1 tsp) cornflour
Method
- Heat half of oil in a heavy-based pan or wok. Add the tofu, Spur Durky Sauce and sesame seeds. Gently fry until light brown, remove tofu from pan and set aside.
- Heat the remaining oil in pan. Add all the remaining ingredients and fry for about 2 minutes until starting to soften.
- Sauce: Mix all the ingredients together and pour over vegetables in the pan. Stir-fry for a few minutes. Spoon in a serving dish and top with tofu.
Variations
- Start the stir-fry by frying 450g chicken, pork or beef strips.
- Add or substitute any other vegetables of choice, such as broccoli, baby marrows and cabbage.
- Add 60g pasta or noodles of choice.
