Stir-fry tofu, snake beans and macadamias
4 individual, sliced
1 medium, sliced
2 clove(s), crushed
2 tsp, grated
270 g, (snake), cut into 4cm lengths
500 g, cut into 2cm cubes
Canned bamboo shoots, rinsed, drained
1 cup(s), (227g can)
Sweet chilli sauce
¼ cup(s), (60ml)
- Heat a wok over high heat. Add oil and heat for 30 seconds. Add shallots and capsicum and stir-fry for 5 minutes or until softened. Add garlic, ginger and snake beans and stir-fry for 3 minutes or until snake beans are just tender. Add 2 tablespoons water to assist in cooking if necessary.
- Add tofu, bamboo shoots, soy sauce, sweet chilli sauce and lime juice, stir-frying for 2 minutes or until heated. Sprinkle with macadamias and serve.