Ingredients
200g tofu (or use chicken breast for non-veggie option)
1 small onion, sliced
1 red pepper, sliced
¼ broccoli, chopped into florets
1 carrot, julienned
2 garlic cloves, crushed
1 thumb-sized piece of ginger, minced
2 tbsp soy sauce
1 tbsp hoisin (or use oyster sauce for non-veggie option)
1 tsp sesame oil
1 tbsp cornflour mixed with 2 tbsp water
½ tsp sugar
Chilli flakes (optional)
Straight to wok noodles (or pre-cooked rice to serve)
Suitable for:
The Method
Set CleverPot to HIGH and add vegetable oil. Allow to heat for a minute or so before adding the tofu (or chicken, if using) and fry for 5-7 minutes until golden and cooked through. Remove the chicken.
Switch CleverPot to LOW and add more oil if needed. Add the garlic and ginger and saute for 1-2 minutes until fragrant.
Add the onion, carrot and red pepper and stir fry for 5 minutes.
Switch CleverPot back to HIGH, then add the broccoli and stir fry for 3 minutes. Add 1 tbsp water to help lightly steam the vegetables.
Return the chicken to the pot and stir in the soy sauce, hoisin, sugar and chilli flakes (if using).
Add the cornflour mixture to help thicken the sauce, stirring for 2-3 minutes.
Finally add the sesame oil and stir to combine, then add the straight to wok noodles and cook according to the packet instructions.
Serve and enjoy!
