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The 5-A-Day Menu Planner
by Susannah Blake
Serves 4



• 2 tbsp. sunflower oil
• 2 garlic cloves, crushed
• 2 tsp. grated fresh gingerroot
• 2 red chilies, seeded and chopped
• 4 small red bell peppers, seeded and sliced
• 2 cups sliced carrots
• 2 cups small mushrooms
• 2 cups shredded cabbage
• 2 tbsp. mirin or sherry
• 1 - 1½ tbsp. soy sauce
• 1 cup 1/2 in. cubes deep-fried tofu
• handful basil leaves, torn if large
• rice, to serve


Heat the oil in a wok and stir-fry the garlic, ginger, and chilies about 30 seconds.

Toss in the bell peppers, carrots, and mushrooms and stir-fry about 2 minutes.

Add the cabbage, drizzle the mirin or sherry and soy sauce over the top, and stir-fry about 1 minute.

Add the tofu and stir-fry 30 seconds until warmed through, then stir in the basil leaves and serve with rice.


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