gluten free, dairy free
Swap takeaway for this tasty stir fry & chop suey from Rebecca Richardson’s book “Candida Can Be Fun”
225g (8oz) of brown basmati and wild rice
200g (7oz) of fresh tofu (chopped into bite-sized pieces)
2 teaspoons of Bragg Liquid Aminos
2 tablespoons of rapeseed oil
2 large cloves of garlic (peeled and chopped)
3 heaped teaspoons of freshly chopped root ginger
1 small red onion (peeled and sliced)
1 red or yellow pepper (cored, deseeded and cut into rings)
3 pak choi (trimmed and chopped)
175g of fresh bean sprouts
100g (3½oz) each of fresh baby corn and mange tout
3 tablespoons of Bragg Liquid Aminos
Freshly ground black pepper to taste
In a large pan which has a lid, pour in about 1½ pints of boiling water and a small drop of oil.
In a sieve, add the rice and rinse well with cold water then add the rice to the pan.
Cover and simmer on a low heat, stirring occasionally, for about 25 – 30 minutes until cooked.
In a colander, drain the cooked rice then rinse well with boiling water until the water runs clear.
Set the rice aside for now.
Prepare the tofu by draining off the excess water and then cutting it into bite-sized cubes or strips.
Put the tofu pieces into a bowl and mix in 2 teaspoons of Bragg Liquid Aminos. Stir well.
In a frying pan, stir-fry the tofu in a little oil for about 10 minutes until brown and crispy on the outside.
In a wok, heat the oil on a medium heat and stir-fry the garlic, ginger and onion for about 2 – 3 minutes.
Put in the pepper and pak choi and cook for a further 2 minutes.
Add the bean sprouts and 3 tablespoons of Bragg Liquid Aminos. Stir-fry for 2 more minutes.
Turn off the heat.
In a steamer, steam the baby corn and mange tout for about 2 – 3 minutes, so they have bite to them.
Put some of the rice in a small cup and press it down until it reaches the top.
Then put your serving plate over the top and tip them both upside down, so the rice is a little mound.
Serve with the chop suey and side vegetables and then sprinkle the tofu pieces over the top.