Gebratenes Gemüse mit Ingwer und Cashewkernen

für 1 portion

1 el öl nach belieben (raps oder sojabohnenöl) | 1 el vorbereiteten tofu | 1 el grob geschnittene karotten | 1 el grob geschnittene zwiebeln | 1 el grob gehackte tomaten | 1 tl grob gehackter knoblauch | 1 tl grob gehackte rote und grüne thai chilis | 1 handvoll gemischtes gemüse nach belieben, in mundgerechte stücke geschnitten (brokoli, blumenkohl, kohl, pak choi, mais, pilze …) | 6 el wasser | 1 tl helle sojasoße | 1 tl dunkle sojasoße | 1/2 tl braunen zucker | 1 el pilzsoße (im bio und im asiashop auch unter vegetarischer austernsoße oder sticky mushroom sauce geführt) | 1 el fein geschnittener ingwer | 1 el geröstete cashewkerne | nach belieben 1 el thai basilikum


das öl zusammen mit den karoten, dem tofu, zwiebeln, tomaten, knoblauch und chilis im wok erhitzen und unter rühren alles anbraten. 1 handvoll gemischtes gemüse nach wahl, sowie 6 el wasser dazugeben und für weitere 2-3 minuten köcheln lassen. die helle und dunkle sojasoße, sowie den zucker und die pilzsoße unterrühren, zuletzt den ingwer, die cashewkerne und nach belieben etwas thai basilikum unterheben. lecker!

sf | 1.1.2011 | 11 Kommentare

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