Ingredients
- Lee Kum Kee coconut curry vegetables paste
- Water chestnuts
- Yellow beans
- Broccoli
- Carrot
- Red Capsicum
- Sugar snap peas
- Rice or quinoa
- Peanut oil
- Puffed fried tofu
Method
- chop all vegetables into equal sized small pieces
- Add peanut oil to wok/ frying pan and heat on medium for 5 mins
- Add vegetables to pan and stir until softened
- Add water chestnuts, tofu and Lee Kum Kee curry paste until all coated and warmed through
- At the same time, cook 1 cup of rice or quino1.5 cups of water - boil then simmer for 15 mins then take off heat and let rest with lid on until ready to serve
- Serve tofu, vegetables and rice/quinoa
Product used in recipe
- Valcom - Valcom Water Chestnut Sliced
- Lee Kum Kee - Ready Sauce For Coconut Curry Vegetables
