Ingredients:

• 1 cup – tofu, cut into 1/2 cm cubes
• 1 cup – Carrot juliennes
• 1 cup – tender baby corn, sliced length wise
• 1 cup – snow peas, trimmed
• 1 cup – mushrooms, sliced
• 1 cup – beans sprouts
• 1 cup – spring onion, chopped
• 1 cup – cooked rice, optional
• 1/2 cup – green Capsicum strips
• 1/2 cup – red Capsicum strips
• 3 tbsp – celery, chopped
• 2 tbsp – oil
• 2 tsp – garlic, minced
• 2 tsp – ginger, minced
• 2 tsp – soya sauce
• 2 tsp – Vinegar
• 1 tsp – chilli sauce
• 1 tsp – Sugar
• salt and pepper to taste

Method:

1. Heat the oil in a kadai or wok. Fry garlic and ginger till fragrant. Add all the vegetables in the order given above, stir frying briefly after each addition.
2. Add tofu, rice (if using) and rest of the ingredients.
3. Mix well and keep covered on low flame for 5 mins.

Recipe courtesy of Chandra Bhatt