Vegetarian Sweet Chilli Stir Fry

How to Make an Easy Sweet Chilli Stir Fry

This is a recipe we have often but it varies depending on what vegetables we have on hand. It’s relatively easy and fairly quick to make. To be clear, I am not a food blogger. Readers have requested some specific recipes I make so I’ll be sharing them. No fancy pics, no long stories etc. Just a few snaps of it on my table and a basic recipe to make it easy.

I will add substitutions and variations at the end of the recipe. To be honest, most of what I make is done to taste and rarely made with the same veggies each time. We have a few vegetarian meals a week and this one is done probably once a month.

Prep Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4 to 6 (My kids are Polynesian so they eat more than most adults hence the 4 to 6. My daughters have a second plate usually when I make this.)

Ingredients

3 Eggs, whisked
200g Tofu, diced
1 Small brown onion, diced
4 Garlic cloves, crushed
1 Small red capsicum, diced
1 Zucchini, diced
1 Carrot, diced
3 Broccoli florets and the broccoli stalk, diced
150g Rice Noodles (I usually use flat ones)
1 Cup sweet chilli sauce
Juice from 1 lemon
Oil for frying
Salt and Pepper to taste

Steps/Method

These are the general steps I take because I prefer certain vegetables cooked more than others. Also, vegetables don’t need to be chopped as small as diced. It is simply my preference. You can just slice them instead.

Step 1

Place a pan on medium heat. Add some oil then fry the whisked egg for 2 minutes each side (like an egg pancake) or until golden. Remove the egg.

Step 2

Add the diced tofu to the pan and cook for 1 to 2 minutes, turn, fry for another 1 to 2 minutes, turn and fry again. You can cook for as long as you like depending how brown you like it.

Step 3

Place a little more oil in the frying pan. Add the onion and garlic. Fry for 1 to 2 minutes. Add the capsicum and zucchini. Fry for 2 minutes, stirring occasionally. Add the remaining vegetables and fry for a further 2 to 3 minutes.

Step 4

While the vegetables are frying, boil the kettle. Place rice noodles in a large bowl and cover in boiling water when the kettle is done. Leave them to cook for 5 minutes.

Step 5

Also while the vegetables are cooking, dice the fried egg.

Step 6

Add 1/2 cup of sweet chilli sauce and stir through. Add the egg and tofu and sit again.

Step 7

Add the rice noodles and remaining sweet chilli sauce. Allow to fry for 1 to 2 minutes and stir again. Add the lemon juice and salt and pepper to taste.

Step 8

Serve.

Variations/Substitutions

My favourite combination of vegetables for this is onion, capsicum, zucchini and corn. Most combinations of vegetables will work so use what you have on hand. Carrots, zucchini, corn, broccoli, cauliflower, bamboo shoots, bean sprouts, beans, peas, capsicum etc.

You can top it with bean sprouts, fresh chilli and coriander if desired.

What meals do you make to use up vegetables?

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