It’s Chinese New Year and the Year of the Pig—all hail the pig, supplier of many good things in our household—so I thought this week’s recipes ought to include a stir-fry.
Traditionally, stir-fry recipes include rice or noodles. You could use cauliflower rice if you wanted (and there’s a great recipe here) or those zero noodles, but I find a load of vegetables and protein filling enough. I adapted a Dana Carpender recipe for a low-carb Hoisin sauce, and I went with tofu as I’m trying to watch my carbon footprint these days.
Sauce For the sauce, blend the ingredients together and set aside. Heat the oil in a large work, and add the celery, red pepper and courgette. Cook for three minutes. Add the mushrooms and cook for another two minutes. Finish with the cabbage and cook till this softens. Add the tofu and about half the sauce and mix well. Allow about 10g carbs *Feel free to replace the tofu with chicken, pork or beef Stir-fry this first in oil until cooked. Set aside, cook your veggies and then stir back in.
For the sauce, blend the ingredients together and set aside.
Add the tofu and about half the sauce and mix well.
Allow about 10g carbs