INGREDIENTS:
3 Chinese dried mushrooms
1 medium (120g) carrot
1 medium (200g) yellow pepper
375g packet firm tofu, drained
2 teaspoons peanut oil
1 teaspoon sesame oil
2 teaspoons grated fresh ginger
2 cloves garlic, crushed
1 cup (80g) bean sprouts
1/2 bunch (250g) baby bok choy, shredded
1/3 cup (60g) drained water chestnuts, sliced
2 tablespoons oyster sauce
2 tablespoons cornflour
1 tablespoon water
6 lettuce leaves
METHOD:
Place mushrooms in heatproof bowl, cover with boiling water, stand 20 minutes, drain, discard liquid and stems, slice caps.
Cut carrot and pepper into long thin strips.
Cut tofu into 1cm cubes.
Heat oils in wok, add ginger and garlic, stir-fry 1 minute.
Add carrot and pepper, stir-fry until vegetables are just tender.
Add mushrooms, sprouts, bok choy, chestnuts, oyster sauce, blended cornflour and water, cook, stirring, until sauce boils and thickens, stir in tofu.
Serve in trimmed lettuce leaves.
Serves 6.
Per serve: 8g fat.
Calories: 114.
Additional carbohydrates required if you have diabetes.
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