Ingredients:

2 Carrots

1 1/2 Red Onions

3 Bunches of Buk Choy

Vegetable Stock

3 tspns Fresh Chili Paste (In a jar)

3 Medium Cloves of Garlic

2 Cup Full’s of Snow Peas

1 Capsicum

2 Tofu Blocks

1 Cup of Arborio Rice

Peanut Oil

Utensils:

1 Frying Pan

2 Saucepans

1 Wooden Spoon

Step 1:

Marinade the Tofu:

Crush the cloves of garlic, and mix them with a 4 table spoons of oil and 2 teaspoons of freshly chopped chili.

Cut the tofu into strips and place them into a bowl. Pour in the marinade and with your hands, move the tofu around, covering it with thin layer of the marinade. Once the tofu has been covered, cover the bowl with glad wrap and place it in the fridge for 1 hour.

After 1 hour, pour in the vegetable stock until it covers the tofu, then cover it again with the glad wrap, and place it in the fridge for another hour.

Step 2:

Chop the Veggies:

Firstly give the vegetables a good wash!

Then chop up the onion (fairly roughly, not too fine). Slice the capsicum and carrot into small strips. Cut up the buk choy leaves into thick strips. Chop off the ends of the snowpeas, and your veggies are ready to go.

Step 3:

Cook the Rice:

We use the absorption method the majority of the time, which I would have to say is the easiest way to cook rice.

Bring to the boil 1 cup of rice and 1 ½ cups of water.

Note: The absorption method runs on a 1 ½ cups of water to every cup or rice rule.

When the water begins to boil, leave it to simmer for approximately 20mins. (Or until the rice is light and fluffy, and no water remains in the pot)

Step 4:

Start your Veggies:

Note: Make sure you keep the stir fry moving at all times, hence the name.

Make sure the fry pan is hot. Splash some oil on the pan and chuck in the onion. Once the onion is beginning to lose its colour and become clear (after about 4 minutes of cooking depending on the temperature), toss in the carrot. After this point, veggies should be added approximately every 3 minutes in this order: Capsicum, Buk Choy, Snow Peas. Pour some juice from the tofu over the veggies before serving.

Tip: Add the snow peas right at the end before serving, this will warm them, but keep them nice and crunchy.

Cook the Tofu:

After the you have thrown in the Capsicum, pour the tofu and the marinade into a pot and turn the heat on to about half way.

Note: This is when the tofu will absorb the majority of the flavor.

Ingredients:

2 Carrots

1 1/2 Red Onions

3 Bunches of Buk Choy

Vegetable Stock

3 tspns Fresh Chili Paste (In a jar)

3 Medium Cloves of Garlic

2 Cup Full’s of Snow Peas

1 Capsicum

4 Small Chicken Breasts

1 Cup of Arborio Rice

Peanut Oil

Utensils:

1 Frying Pan

2 Saucepans

1 Wooden Spoon

1 Large stirring Spoon (for the chicken)

Note: It is good to use plastic utensils for raw meat

Step 1:

Marinade the Chicken:

Crush the cloves of garlic, and mix them with a 4 table spoons of oil and 2 teaspoons of freshly chopped chili.

Cut the Chicken into strips and place them into a bowl. Pour in the marinade and with your hands, move the chicken around, covering it with thin layer of the marinade. Once the chicken has been covered, cover the bowl with glad wrap and place it in the fridge for 1 hour.

After 1 hour, pour in the vegetable stock until it covers the chicken, then cover it again with the glad wrap, and place it in the fridge for another hour.

Step 2:

Chop the Veggies:

Firstly give the vegetables a good wash!

Then chop up the onion (fairly roughly, not too fine). Slice the capsicum and carrot into small strips. Cut up the buk choy leaves into thick strips. Chop off the ends of the snowpeas, and your veggies are ready to go.

Step 3:

Cook the Rice:

We use the absorption method the majority of the time, which I would have to say is the easiest way to cook rice.

Bring to the boil 1 cup of rice and 1 ½ cups of water.

Note: The absorption method runs on a 1 ½ cups of water to every cup or rice rule.

When the water begins to boil, leave it to simmer for approximately 20mins. (Or until the rice is light and fluffy, and no water remains in the pot)

Step 4:

Cook the Chicken:

After the rice has been on for 10 minutes, pour the chicken and the marinade into a pot and turn the heat on to about half way.

Start your Veggies:

Note: Make sure you keep the stir fry moving at all times, hence the name.

Make sure the fry pan is hot. Splash some oil on the pan and chuck in the onion. Once the onion is beginning to lose its colour and become clear (after about 4 minutes of cooking depending on the temperature), toss in the carrot. After this point, veggies should be added approximately every 3 minutes in this order: Capsicum, Buk Choy, Snow Peas. Pour some juice from the chicken over the veggies before serving.

Tip: Add the snow peas right at the end before serving, this will warm them, but keep them nice and crunchy.