2 tablespoons vegetable oil
2 garlic cloves, crushed
2 celery sticks, sliced
1 carrot, cut into matchsticks
1 green pepper, seeded and diced
75g/3oz mangetout, halved
8 baby corn cobs
450g/1lb firm tofu, cubed
For the sauce
2 tablespoons soft brown sugar
2 tablespoons wine vinegar
225ml/8fl oz vegetable stock
1 teaspoon tomato purée
1 tablespoon cornflour
• Heat the vegetable oil in a preheated wok until it is almost smoking.
Reduce the heat slightly, then add the garlic, celery, carrot, pepper,
mangetout and baby corn. Stir-fry for 3–4 minutes.
• Add the beansprouts and tofu to the wok, and stir-fry for 2 minutes.
• To make the sauce, combine the sugar, wine vinegar, stock, tomato
purée and cornflour, stirring well to mix. Stir into the wok, bring to the
boil and cook, stirring, until the sauce thickens and turns glossy.
Continue for cook for 1 minute.
• Serve immediately with rice or noodles.