- 10 fresh chillies chopped and de-seeded.
- 3 cloves of garlic
- 6 tbsp. white wine vinegar
- 2 tbsp. agave nectar
- 2 tbsp. sesame oil
- 1 tbsp. salt
- 2 carrots chopped into matchsticks
- 5 mushrooms
- Half a block of firm tofu, cubed
- 2 white onions
- ¼ of a savoy cabbage
- Half a large bag of beansprouts
- 2 tbsp. crunchy peanut butter (The no added sugar variety.)
- 10 slices of water chestnuts
For the sauce:
Blend all of the ingredients together in a high powered food processor and leave to infuse whilst you make the stir fry.
For the stir fry:
Lightly oil a wok with some olive oil or sesame oil and allow to heat.
Chop the mushrooms, onions and tofu and allow to cook on a high heat for about 5 minutes.
Add all the rest of the ingredients, except the peanut butter and beansprouts.
Mix well and turn heat down to the lowest setting.
In the meantime, heat a small quantity of oil in another pan and add the beansprouts and peanut butter. If the peanut butter does not melt, increase the heat whilst stirring for an additional few minutes.
Mix the Szechuan sauce in with the stir fry and turn up the heat again to warm through for 2 minutes.
Plate up the stir fry and sprinkle the peanut butter beansprouts over the top.
This dish contains lots of calcium, protein and iron.
(N.B store brought Szechuan can be just as good, but sometimes contains a lot of refined white sugar.)